Aged in 228L and 600L barrels (20% new wood) for 14 to 16 months.

Whole grape harvest at perfect ripeness.

Produced from a blend of different plots in the appellation, on chlorite micaschist, gneiss and migmatite Terroirs. Sectors of La Brocarde, Cote-Rosier, Champon.

Color: Deep purplish red. Nose: raspberry, hint of violet, predominant of spices with rosemary, black olive and tapenade notes, characteristic of the Cote-Rotie appellation. Palate: ample and deep, woody, spicy and vanilla final.

Vinification in small concrete vats after destemming. Fermentation with indigenous yeasts and moderate use of sulphur. Vinification temperature does not exceed 28°C. Maceration for 3 to 4 weeks.