Lacustrine limestone plateaux at 200–250 m altitude, with karst formations carved by water.

Field-blended plots based on Aramon, Ribeyrenc, Piquepoul Noir, Cinsault and Morrastel, interplanted with around thirty varieties (Brun Fourca, Valdiguié, Marocain Noir, Alicante, Counoise, Terrets, Castets, etc.).

Biodynamic and agroecological farming, ground cover, gentle pruning, shoot thinning, weaving vine shoots, and treatments based on plants, plant manure, fermented extracts, sulphur, essential oils and a little copper.

No additives. Hand-harvested and destemmed. Direct pressing for Morrastel; 24–48 hours of maceration for the other varieties. Gentle pressing at no more than 1.5 bar; the remaining sugars and malic acid are consumed in stainless-steel tanks after pressing.

Stainless-steel tanks until spring.