The vine is fermented all year long with love, rigour and constancy (vine size, ploughing, weeding, vintages…)

The combination between a dry climate and clayey chalky soil allows to cultivate the vine in ideal conditions to reach maturity in August and September with degrees of acidity that comply with standards of different grape variety.

Fermentation is essentially based on “vins d’assemblage” (wines blend).

That allows to improve the flavour balance and the flower complexity between old vines and young seedling. The marriage of flavours offers this way a wide range of surprises.

For the inhabitants of the neighbour village, the art of cultivating the vine and vinifiying the grapes is handed down from generation to generation. Those men and women have gained certain know-how.

The vineyard, which is punctuated with olive trees fields, cereal growing lands and truck farms, enlarges upon more than 1000 hectares, the Vine covering 250 hectares