20% Viognier, 20% Grenache blanc, 20% Clairette, 15% Roussane, 15% Marsanne, 10% Bourboulenc, all from vines averaging about 20 years of age, planted in sandy and clayish slopes with northern exposure. This is a typically Mediterranean climate, with little rain and a strong mistral wind. Hand-harvested, and fermented for 4 to 5 weeks at low temperature. Aged on the lees for 3 to 4 months.