35 % Grenache Blanc, 30 % Roussanne, 25 % Clairette, 10 % Viognier from the rocky pudding stone terraces of Lirac. Hand-picked to allow precise sorting of the grapes, then whole-bunch pressed and cold-settled with a light fining. Cold-fermented at 14°-16° over three weeks, with one-third in Burgundian barriques (new and one year old) and the balance in stainless steel tanks. Matured for about eight months, before blending and bottling in May.