In 1860, Louis Turcan, a pharmacist and winemaker, planted the first vines on the property, which saw a resurgence in winemaking in 1980. Now in its 6th generation, the estate maintains a balance of modernity and tradition to craft unique wines. Vine cultivation prioritizes a respect for the environment, employing short pruning and green harvesting for optimal yield control. Harvesting is meticulous, combining manual and mechanical methods, with sorting at the cellar entrance. Fermentation involves concrete, stainless steel vats, and oak barrels, focusing on extracting maximum fruit concentration. Aging in oak barrels enhances complexity, structure, and longevity for select wines.