Terroir : Soils of large rolled pebbles and gravelly clay. Pyrenean Piedmont climate. South-facing on a hillside facing the Pyrenees
Winemaking : Vinification by parcel in temperature-controlled vats for optimal management of fermentation with delicate punching down for 15 to 20 days. Aged in oak tuns and barrels for 24 to 36 months to ensure optimal aromatic complexity. The wine is bottled on the estate
