They produce only Gigondas and only a single cuvée each year. Plantings are 70% Grenache, 20% Syrah and 10% Mourvèdre, all on the plain in front of the village. The vineyard is quite old (45 years old), offering a naturally high level of ripeness and concentration. The grapes are hand-picked and all destemmed, then fermented in vats for one month, using indigenous yeasts before a long ageing in old foudres (~600 litres) for at least two years. The yields resulting from this old vineyard are naturally low, delivering juices with good acidity and long ageing potential. These wines are Gigondas at their most perfumed, elegant and graceful profile. No need to say those wines are ageing beautifully with a lot of tertiary aromas (roses, Chinese spices, black olive and truffle).