Grapes are sourced from lieux-dits Poncet, Thomas, Les Pallières, and Terrasse du Diable. Traditional fermentation lasts 25-30 days in temperature-controlled cement cuves and wooden vats. Wine ages in cuves for 10 months, then in foudres for 12 months. Wine is bottled unfiltered and is released two years after the harvest. “Terrasse du Diable,” encompasses the low-yielding vines from the higher altitudes that express great structure and intense minerality.