The vines are grown on a West-facing ridge on the Southern slopes of the La Rochelle mountains. Planted in double-row terraces, variable exposure to sunlight provides multiple ripening zones throughout the canopy. Individual picking lots undergo temperature-controlled fermentation and maceration in open-topped 500L oak vats for 26 days. Three different basket-press fractions were then matured in aged French oak barrels for 26 months. These components were then selectively blended into this single-cultivar expression. Only 816 bottles produced.