The vinification formula used today is almost identical to that used by Louis’ grandfather until his untimely death in 1949. The varieties were co-fermented as whole clusters in old concrete tanks whose walls are 80cm thick, which provide amazing thermal inertia. Additionally, native yeast populations thrive within them, and this ecosystem of native yeast within the winery is a fundamental aspect of the quality and identity of wines. The wines were vatted for six weeks, before being ageing in conical wooden tanks and concrete tanks. The wine was bottled unfiltered.

A quintessential Côtes du Rhône offering beguiling complexity and vibrancy with lavender, gingerbread, orange blossom and raspberry layered with savoury nuances.