• Varieties: 60% Négrette, 40% Syrah
• Terroir: Eroded alluvium over clay-limestone. On the highest terrace in Tarn, at 220-meters elevation.
• Viticulture: Organic (AB, 2011), biodynamic practices, single Guyot pruning, yields an average of 25 hectolitre per hectare, cover crops, minimal copper with the use of plants and essential oils.
• Vinification: Varieties vinified and aged separately, de-stemmed, crushed, long ambient yeast fermentation and maceration in tank with punch-downs, aged for 18 months in 300L barrels, racked and aged for an additional year in concrete vats (30 months total), no fining, no filtration.