Clayey calcareous soils on east and southeast facing vineyards.
Vines were planted between 1953 and 1987 and parcelles cover 3 different sites: La Guinchette, La Gachette, La Baudenette
Fermentation is completed traditionally in concrete tanks that allows the wine to have exposure to outside air which allows the yeast to work best.
5-6 month malo-lactic fermentation with added yeast.
The parcel is harvested at 13 degrees potential abv and sorted carefully before pressing occurs.
This wine is best drunk between 5-6 years.