• Size: 0.50 ha (1.24 ac)
• Variety: Cinsault
• Vine Age: Planted in the 1920s
• Terroir: "Terres Noires", Espira de l'Agly, black schist, marl and quartz soil.
• Viticulture: Organic (certified), biodynamic methods, average yield around 15 hl/ha.
• Vinification: 100% whole cluster, lightly crushed, ambient yeast fermentation in tank, extraction by infusion, aged for 24-48 months in used barrels, 20 ppm SO2 added once before bottling, no fining or filtration, bottled by gravity on fruit days with rising, waning moons.