These old "Terret gris" and "Grenache gris" grapevines are dispersed among old "Carignan" vineyards. On harvest day, one must hike up quite a while to go fetch those prized grapes.
Harvest is done manually to avoid oxidizing the juices, and in small quantities to keep the grapes intact while feeling the press.
Only the first and second juices from the press are kept with a tasting follow up, in order to maintain an organoleptic quality throughout.
A strict "débourbage" (a process in which the must of a white wine is allowed to settle before racking off the wine, this process reduces the need for filtration or fining) is done to obtain the clearest juices possible and to help create clean aromas.
Fermentation temperature doesn't go beyond 17°C.
Once the alcoholic fermentation is done, this wine is aged over fine lees with regular stirring.
Drink within two years.