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Its terroirs

A little more than a third of the area of the estate is made up of pudding stone soils [poudingues]. The Carignan, Syrah and Grenache Gris grape varieties are found on the hillsides. The other vines, Grenache, grow in schist soils. 
Altitude and south or north exposure are also factors strongly affecting and defining some micro-soils. So, for the same grape variety, the harvest can be brought forward or put back about 2 weeks between the Southern and Northern ends of the vineyard, a distance of only about 15 km.
The range of these micro-soils is a source of great wealth to the winemaker: each land group of vines will be converted into wine separately so as to preserve its individual characteristics and to thus contribute towards the complexity of the wine at the time of blending.

Two very different types of soil co-exist on the estate:
Schist soil easily recognisable by their dark grey colour, almost black. They are characterised by a high acidity, low to average depths and are especially suited to the Grenache grape variety, in particular for the production of big Maury type wines. The foliated nature of the shale stones facilitate the deep rooting of the vines. These soils also have a large capacity to store up heat during the day and to release this heat throughout the night, facilitating an optimum maturing of the Grenache.
The limestone soils with round pebbles. These are ochre soils, called “Mediterranean soils’, which have a pebbly texture, perfectly suitable for drying out soils, ensuring that the grapes harvested are of a very good quality.