Planted in the early 1990s on east/southeast-facing terroir over Triassic sandstone from the Cévennes.
Viticulture:
Organic (not certified).
WineMaking:
50-100% whole-cluster fermentation over ambient yeast for 2 to 3 weeks with regular pump-overs. Minimal SO2 added during vinification and adjusted just before bottling if needed.
