Limestone plateaux between 250 and 300 m above sea level.

Field-blended vineyards combining Grenache, Aramon, Cinsault, Ribeyrenc and Piquepoul Noir, interplanted with around twenty other varieties (Terrets, Aramons, Alicante, Morrastel, Castets, Counoise, etc.).

Weathered karstic lacustrine limestone. Very little soil and a very high pH, giving the resulting juices remarkable concentration and purity.

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, but a great deal of care and attention.

• This wine is made through numerous micro-vinifications. We use no pumps: everything is handled using crates and buckets. The vessels are filled by hand, with destemmed grapes or whole bunches depending on the year and the style we seek.
• After a maceration of varying length, always less than ten days, we press in a small ratchet-operated press. The juice is then carried by bucket into barrels, demi-muids and stoneware jars. The oak vessels are between four and fifteen years old, so that oak flavour does not dominate the wine.
• Alcoholic and malolactic fermentations finish in these vessels. Winter then calms the wines, and we do not blend them until they awaken in spring.

Six months in stoneware jars, barrels and demi-muids, then three months in stainless-steel tanks.