This is their best cuvee from a surface of 3.75 hectares, with 8,000 vines per hectare, and with most of the vines are 27 years old and some 7 years old. Yields are low with an average of 30hl / ha. The grapes are hand harvested in small crates including sorting in the vineyard. No foulage or no added yeast. Fermentation in concrete tanks. Aging in a reductive environment for 12 months in barrels with 50% of new oak barrels. Barrel makers are Taransaud, Ermitage, Berthomieu and Stockinger. Only 6,000 bottles are produced each year. Light filtration if needed, low sulfur.