The fruit sourced for this wine comes from two small plots (1,5 hectares only), the first one planted on mica schist averaging 90 years, while the second one (Le Bas Gas), planted on gabbro soil, is slightly younger (50 years). 20% of the wine has been macerated on the skins for 8 hours. Fermented in tank for 20 days, 6% of the wine matures in oak barriques. Bottled in May 2017.