Environmental integrity: organic viticulture
Yield: less than 30 hl/ha
Vinification: low-temperature vinification processes with gentle extraction, vatting for three weeks with some pumping over (remontage)
Consultant oenologist: Peter SISSECK (owner of Pingus in Spain)
Maturing: 14 months, 50% in new French oak barrels
Average production:
- 13,000 bottles Château Rocheyron (first wine)
- 8,000 bottles La Fleur de Rocheyron (second wine)