|1,411 hectares/ 3,485 acres
|from the north, these are mainly over granite subsoils that follow on from those of the Hermitage hill; to the south where are both fluvial-glacial alluviums, with terraces of rolled stones from the old river bed, mixed with loess.
|Syrah (an addition of up to 15% of Marsanne or Roussanne is allowed).
|Average vine age
|Vine growing conditions
|The grapes are harvested manually at optimum ripeness.
|All the crop is destemmed. Fermentation takes place at controlled temperatures of 82°F to 90°F (28°C to 32°C) in open concrete tanks. After devatting and pressing, malolactic fermentation is carried out in tanks.
|A small portion of the wines is aged in barrels that gives just a touch of oak to the final blend. The rest stays in tanks to preserve the full fruit aromas. These wines are racked then, regularly to provide them with natural stabilization of their components.