This wine is an assemblage of Cinsault and Carignan, with both varieties coming from 60-year-old vines. The Cinsault grows on a poor, stony, clay-limestone soil with a marl tendency, while the Carignan is cultivated on clay-gravel soil. The vines are worked using organic farming methods, certified by Ecocert, with light soil tillage, first partial and then complete, and no fertilizers used. The grapes are hand-harvested in the early morning and placed in small crates. The wine undergoes carbonic maceration for five to seven days, with no pumping over or punching down. The alcoholic fermentation is completed in old demi-muids. The wine is then aged for five months in these same old demi-muids before being bottled during the old moon of January.