Certified organic since the 2011 vintage, the vineyard is located in the heart of the ‘Petit Causse’ terroir, in the Cru La Livinière production area, which lies between Carcassonne, Béziers and Narbonne. The grapes are grown on hillside plots, on clay-limestone soil. The clay component retains moisture and nourishes the vines through the warm, summers while the limestone imparts elegance to the resulting wines. The vineyard is orientated towards a southern exposure, which captures exceptional sunshine, over 300 days per year, which enables the grapes to reach excellent maturity and concentration. The Mediterranean is less than 25 miles away, which influences the vines with cooling oceanic breezes. The vineyard is surrounded by scrubland, with thyme, lavender, rosemary and almond, fig, cherry and olive trees all contributing to the aromatic complexity of the wines. Debudding takes place in May, with green harvesting in July, encouraging the vines to concentrate the flavours in the remaining grapes. The harvest takes place by hand, with two harvests taking place in September. The vines are approximately 40 years old and produce an average yield of 30 hectolitres per hectare.
The grapes were harvested by hand, destemmed and each variety was fermented separately. Fermentation lasted for 15 days in stainless steel tanks to guarantee the purest expression of varietal flavours. The wine was then aged for one year in tank.