1/3 each Syrah, Petit Béclan, Trousseau. Grapes are hand harvested in small baskets. Grapes are sorted by hand and destemmed before undergoing a very light press. The fruit is macerated for ten to thirty days with treading done twice a day. Only native yeast is used and the juice undergoes a full malolactic fermentation in temperature controlled stainless steel tanks before it is transferred to old oak barrels where it rests for 8 to 18 months. The wine is bottled without filtration.