Mountain area of the Haut-Minervois. South- and southwest-facing plots, at 200–350 m altitude. Magnesium-rich clay slopes (Syrah) and stony limestone plateau (Grenache).

90% Syrah, 10% Grenache.

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.

Hand-harvested and destemmed, with no extraction, encouraging a gentle infusion. Cool vinification, followed by pressing halfway through alcoholic fermentation. The juices are transferred to used oak barrels, where alcoholic and malolactic fermentations finish. Blending takes place in April, once the wines awaken with spring.

In barrels over winter.

A beautifully deep, full-bodied, nearly black colour, matched by a compelling nose of eastern spices and dark fruit, evocative of this region's magnificent arid landscape and climate. On the palate, the wine is highly concentrated and vivid, which lifts the aromas. Especially enjoyable with grilled red meat seasoned only with coarse salt and cooked rare.