The wine is produced from Syrah vines averaging 50 years of age from various parcels representing 5 ha on claye-limestone slopes. The average yield is about 40 hl/ha. After 4-5 days of pre-fermentation skin macerations at 10°C, the fermentations are carried out in small stainless steel vats for 20 to 30 days at 28-30°C. The ageing is done in demi-muid barrels of 600 litres for 15 months of which 20% are new.