• Variety: Jurançon (old local variety)
• Terroir: Alluvial and clay topsoil over clay-limestone bedrock, terraced vineyards in Tarn, 220-meters elevation.
• Viticulture: Organic (AB, 2011), biodynamic practices. Cover crops. Minimized copper with the use of plants and essential oils.
• Vinification: Ambient yeast fermentation in vats, short maceration (approx. 5 days). Unfiltered and unfined.