La Landonne
| Designation | CÔTE-RÔTIE |
| Vineyard Size | 191 hectares (472 acres) |
| Soil type | in the northern part of the vineyard the Côte Brune, consists of extremely steep, terraced slopes of ferruginous mica schists which are covered with schist sand (arzel).The Côte Blonde has a varied geology with gneiss and granite predominating at the most southern side of the appellation. |
| Vine varieties | Syrah (80% minimum). An addition of up to 10 to 20% of Viognier grapes in the crop is allowed. |
| Planting density | - |
| Average vine age | - |
| Vine growing conditions | - |
| Pruning method | - |
| Grape harvesting | The grapes used in the “La Landonne” cuvée are only picked by hand at maximum maturity. |
| Vinification | The fermentation takes place in traditional open-topped concrete tanks, after three days of cold maceration. Before fermentation, the maceration process is conducted under controlled temperatures of 82°F to 86°F (28°C to 30°C). Daily cap pushing down and pumping over are carried out for about 10 days. The total vatting time can be up to 20 days. |
| Maturing | The wine is aged for 14 to 16 months in new or one year old oak casks. The barrels are topped up regularly. |