40% SYRAH, 40% SERINE, 20% VIOGNIER • Harvested by hand and brought into a cold room to concentrate fruit profile • Carbonic maceration. Whole cluster added to a stainless saturated with carbonic gas • 2 weeks of infusion without punchdown. Intracellular fermentation occurs during that time. • Wine is aged for 24 months in neutral oak barrels to increase volume • 3 rackings are performed during the vinification to remove lees • Bottling takes place on a fruit day and a descending moon.

“Côteaux de Bassenon” is a single parcel co-planted with Syrah, Serine, and Viognier belonging to the village of Tupin. The parcel is in the Southern part of the AOP; the last parcel before Condrieu. Everything is worked by hand and with a winch. Special Gobelet pruning called cabane to elevate grapes. Soil is also worked with pickaxe.