It is about 70% Grenache, 20% Syrah, 8% Mourvèdre and 2% Cinsault sourced from all the terroirs Julien farms. It is fermented in tank by natural yeasts with 30% whole clusters, then aged 12 months in French oak barrels of various sizes, then an additional 6 months in concrete. 2500 cases are produced in an average year.