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 'pigeages' or cap submersions in order 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 oak barrel where it underwent malolactic conversion and maturation
for 12 months.

An intensely coloured and deeply aromatic Syrah with pronounced aromas of red fruit, layered with hints of dark chocolate and spice. Full bodied on the palate with fine tannins this expresses Northern Rhône Syrah at its best.