Average yield: 40 hl/ha
Culture and winemaking:
Clayey limestone with pebbles typical of Crozes Hermitage soil.
Alcoholic fermentation in stainless steel vats, maceration 3 weeks with temperatures control.
Malolactic fermentation in stainless steel vats and after breeding racking in stainless steel vats to keep the fruit.
Characteristics: Typical syrah wine, tannins which enable a long keeping.