The Clairette and Bourboulenc vines, 95% and 5% of the assemblage, are between 20 and 60 years old. The yield is extremely low at only around 3.5 dl per square meter. The grapes are harvested exclusively manually, in small grids to prevent any oxidation, for processing, where they are cooled to 8° C, destemmed and gently crushed. After pressing, the must flows directly into barriques (350 liters) and begins to ferment immediately thanks to the prepared “pied de cuve” (prepared yeasts). After several months on the lees and regular stirring, the result is a wine with delicate notes of white flowers, pears and citrus fruits. On the palate, with a subtle finish, it looks lively with a charming, long finish.