2018 - The vineyards of Syrah sit on soil composed of schist and granite with a very thin topsoil that provides excellent drainage. After manual harvest, the grapes are left to cold-macerate for three or so days; then, once de-stemmed and crushed, the fermentation proceeds for approximately three to four weeks. Only indigenous yeasts are used. There follows an elevage of eighteen to twenty-four months in barrels of varying sizes (225, 400 and 600 liters) before the wine is bottled without fining or filtration.