Grapes: 40% Cabernet Franc, 40% Cabernet sauvignon, and 20% Syrah
Yield: 26hl/Ha
Vinifications: Harvests in small cases, vibrating sorting table, work by gravity.
Fermentation: With wild yeasts, whole grapes fermentation except for the cabernet sauvignon, extraction with pigeages and few pumps over. No additives and low sulfites.
Maceration: 25 days in 50hl French oak tanks
Ageing: Ageing on lies in French oak barrels, 20% new, 60% one year old and 20% two years old during 18 month.

The wine is bottled with no fining and no filtration. It stays in bottle almost 2 years before going on the market.
Natural sediment can appear in the bottle.