The vines were grown from old Côtes du Rhône vine cuttings and are approximately 10 years old. Part of the harvest is macerated on skins and vinified while the rest goes directly to be pressed. Fermentation takes place at low temperatures for 3 weeks, and ageing is done in tank with 2 months of maturing on fine lees, with stirring. Complex aromas of tropical fruits and ripe apricot; full-bodied and flavourful on the palate.