Mostly granitic sand with 30% planted on chalky-clay. Manual harvest in small boxes, destemmed, and fermented at low temperature in stainless steel vats for 12-15 days for maximum extraction. 15-20% aged in stainless steel, 20% in second-use barrels, 55-60% in 2 to 4 year-old barrel. Racked frequently and bottled after 14 months.