The vineyards are located in the northern Rhône, on the left bank, with terroirs of fluvioglacial alluvial deposits in the southern part and loess-rich areas. The climate is continental with Mediterranean influences. For this cuvée, plots of high-quality, mostly old vines with an average age of 45 years are selected.
Soft pressing immediately upon arrival at the cellar, juice selection based on taste, and 24 hours of cold settling. Alcoholic fermentation begins in a tank at 18 to 20 degrees Celsius and then continues in barrel. Malolactic fermentation is avoided to preserve freshness. Aging takes place for approximately eight months on fine lees in 400-liter barrels aged one to five years, with regular bâtonnage. What does bâtonnage do, and what do you taste? By gently stirring the lees, the wine gains creaminess, depth, and length without losing its fruit.
