The vineyards are planted on both the plains and foothills in the south of France, between the Pyrenees and the Mediterranean Sea. The area benefits from two distinctive climates that allow the production of a diverse array of styles: the Mediterranean climate for ripe and juicy wines and the Atlantic climate around Carcassonne for more structured and mineral wines.
The wine benefits from a period of cold skin contact and maceration prior to primary fermentation. the grapes are pressed and only the pure, free-run juice is used in the ferment. Temperature control ensures that the ferment is cool, protecting the subtle, slightly herbal, textural style to persist. Once racked off lees, the wine is matured and blended with a little Viognier which adds fragrance and texture.