This small estate, covering 1.13 hectares, has poor soils (with very low yields of around 4,000 kilos per hectare) composed of clay, lime, and sandstone, on which 70-year-old vines are planted. The harvest is carried out traditionally by hand, using small crates (15 kilograms) for transport to the winery. Once the harvest arrives at the winery, a double selection (bunches and grapes) is performed before they are gently pressed. The resulting must is transferred to open tanks where it undergoes cold maceration for one or two days. Fermentation then takes place in open oak vats, where the must rests on its lees for about two weeks (undergoing daily pump-overs and regular foot treading during this process). Finally, the resulting wine is aged in French oak barrels for 10 to 12 months, undergoing malolactic fermentation and aging.