Block number 6 is a registered single vineyard. Its cool, southern aspect combine with fresh maritime breezes to provide ideal conditions for optimal ripening. The yield of the vines is low, around 5 tons per hectare. The soils are made up of deep decomposed granite.
Honey-gold bunches are selectively harvested and then cooled overnight to around 5 degrees Celsius. The juice is macerated on the skins for 12 hours before gentle pressing. The wine is fermented and matured for 12 months in 225 & 300 litre French oak barrels. The wine is left on the gross lees for the duration of the maturation.