Here we go...
30 year old vines of Syrah grown on exposed pebble stones. Grapes are hand harvested, destemmed, and crushed by foot. The juice ferments in large barrels with indigenous yeast and no racking. It spends 2 years aging in 1200-liter barrels and is bottled without fining or filtering and a no addition of sulfur. Very northern Rhone feeling.