Dry land farmed bush vines planted in 1991 and 1998 in a combination of pure granite rock in the higher parts of the mountain (around 240 m above sea level), mixed with decomposed granite deposits lower down in the vineyards. 20% whole bunches all deposited in a concrete and vertical wooden foudre for fermentation. One punch down per day, delicately extracted and then pressed off into the old 4,000 L vertical foudre.