The range of vineyards is broad, ranging in age from 15 to 120 years old,  (averaging  65 years if you had to find a fair number) grown in sands, loam over clays , deep red clays and classic terra rossa (red clay over limestone) soils. Mainly bush vines, all hand-picked, dry grown -  old school.  

Chilled over-night, bunches are crushed and macerated prior to pressing and the lightly clarified juice fermented with indigenous yeasts in stainless steel and old French oak puncheons and demi muids. All parcels were matured on lees for 4 months prior to blending and bottling.