Origin: 2 ha of south/southeast facing vines on the northern hill of Ampuis commune. "Madinière” is not the district but the name of the stream at the foot of the hill.

Soils: schists typical of the north of this AOC area.

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: 12.5%.

Output: approx. 10,500 bottles.

Style: a lush nose of ripe fruits and spice, and rounded and velvety on the palate. The tannins are highlighted by the fresh finish.

Ageing: drink for the primary aromas during the first 5 years, or for the secondary aromas up to 10 years and more.

Food match: red meats (e.g. shepherd's pie with duck confit, Jerusalem artichoke and truffle).