Age of the vines: 20 years on average.
Super ficial tillage.
Controlled natural grassing.
Vines grown organically (Ecocer t certification).
Yields 42 H l/Ha.
Manual harvest in boxes sorted on vines.

Total stripping.
Pre-fermentation maceration of 6 days and fermentation
10-12 days in indigenous yeasts for Négrette
and Pinot Noir.
Maceration and fermentation with native yeasts
during 15 to 18 for the Cabernet Franc.
After blending, aging for 12 months in stainless steel vats.
Unfiltered wine.