Soil: pebbly clay-limestone subsoil, homogeneous in depth, draining and filtering; all exposed to the south. Grape variety: 40% Syrah, 40% Grenache, 20% Cabernet Sauvignon. In the cellar: selection of the best plots. Direct pressing with fermentation and vinification in barrels for 6 months with “batonnage” on the yeasts, to preserve the primary aromas. Bottling with high-tech capping.