Terroir and viticulture SOILS: Clay-limestone and gravels VITICULTURE: Manual harvest, using small crates. Grapes checked when picked, and stored in a cold room before being pressed. Checked again as the press is filled. Winemaking Grapes vinified separately in thermo-regulated stainless steel vats. Cold stabulation first, then settling. Alcoholic fermentation is maintained between 15 and 17°c Maturation in stainless steel thermo-regulated tank for the Mourvèdre; three months ageing in 500 litre oak barrels for the Syrah.