The wine was produced organically, and the vinification involved minimal use of sulphur. A four-day cold soak was followed by temperature-controlled fermentation with natural yeasts, including several 'pigages' or cap submersions, to extract the desired levels of flavour and colour. Classical winemaking took place with pump-overs and treading. The free-run juice was extracted naturally, without pressing, at warm temperatures, followed by post-fermentation maceration lasting one week. The wine was transferred to an oak barrel, where it underwent malolactic conversion and maturation
for 12 months.

An intensely coloured and deeply aromatic Syrah, this wine has pronounced aromas of red fruit layered with hints of dark chocolate and spice. It is full-bodied on the palate and has fine tannins, expressing Northern Rhône Syrah at its best.