Origin: 2 hectares of vines situed on the south of the Tain l’Hermitage commune, on the plot «Malfondière». Laya is an old name district of Tain l’Hermitage.

Soil: Deep soils, very stony, sandy loam on the surface then sandy clay.

Grape Variety: Syrah

High-density planting (8,000-10,000 vines per hectares).
Naturel cover cropping to avoid erosion. No insecticides with respect of soil and vine balance, few treatments (depending on weather and the necessary) and small amount of organic fertilizer. Vigour and yield control, leaf-thinning and green harvesting to promote grape ripening. Disbudding on the spring.

Vinication: plot harvest and vinication. The grapes are handpicked; and then sorted, crushed and totally destemmed in the cellar. Fermented in open top, temperature-controlled vats for about 3 weeks, with regular cap-punching and pumping-over.

Alcoholic fermentation in vats with native yeasts and malolactic fermentation in barrels.

Maturing: 16 months in barrels.

Style: Nose of red fruits, delicate oral aromas. Mouth supple, balaced, greedy and crunchy. Pretty fresness wine for tannins.

Ageing: Can be drunk young, but also laid down for a decade or so.

Food matching: Delicate red meat, or white meat.