Origin: selection of the best vines in Chavanay. “Les Candives” is not a district but the local name for Syrah.

Soils: granitic, shallow.

Varieties planted: syrah.

Cultivation: plots are grass-covered to fight erosion. 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. Mechanisation is possible, but manual work is preferred.

Vinification: the grapes are hand-picked, then sorted, destemmed and crushed. Alcoholic-fermented in open vats. Macerated for about 2 weeks. Fermented with native yeasts.

Maturing: 8 months in barriques.

Alcohol content: 13%.

Output: approx. 8,000 bottles.

Style: concentrated nose of dark fruit, spice and liquorice. Lush, fresh Syrah yields a juicy, typical varietal.

Ageing: best drunk young, up to 3-4 years.

Food match: meat, and fish with dense-textured flesh (e.g. tuna à la provençale).