Origin: vines from three plots (behind Cornas village church, and in the districts of Les Cotes and Reynard). Le Village is not a place but a brand name to identify the cuvée.

Soils: granitic, terraced.

Varieties planted: syrah.

Cultivation: high-density planting (8,000-10,000 vines per hectare). No insecticides or pesticides, few treatments (depending on weather), small amount of organic-only fertiliser, with respect of soil and vine balance. Vigour and yield control, leaf-thinning and green harvesting to promote grape maturation.

Vinification: the grapes are hand-picked; and then sorted, crushed and partially destemmed in the cellar. Fermented in open, temperature-controlled vats for about 3 weeks, with regular cap-punching and pumping-over. Malolactic-fermented in barriques with native yeasts.

Maturing: 18 months in barriques.

Alcohol content: 13%.

Output: approx. 5,300 bottles.

Style: a mouth-watering, expressive wine with aromas of gorgeously ripe black fruit, spice, and garrigue notes. Ample and charming on the palate, with a powerful spicy finish.

Ageing: can be drunk young, but can also be cellared for up to 10 years.

Food match: beef, duck; medallions of ostrich with shallots and al dente herb-flavoured vegetables.