The vineyard is located in the Southern Rhone valley. Soils of the Cotes du Rhone appellation are very varied: soils covered in pebbles or sandy.

This wine is made by bleeding following a short maceration. Clarification is performed by cold settling and a light fining process. Fermentation, which lasts for more than three weeks at low temperatures (14 to 16°C) allows for fruity notes and texture. In order to preserve the natural acidity and freshness of’ the wine’s aromas, malolactic fermentation is not processed. Bottling is done in February the year following harvest.