The key to Le Soula is the quality of the vineyards. These are mostly small plots of old vines, spread out over quite a distance: there are 15 km between the furthest vineyards. They are all on decomposed granite, with the exception of one small parcel on schist. All have slightly different expositions, and the altitude ranges from 350–600 metres. Yields are low, ranging from 14–18 hl/ha.
Reds are made with whole bunches in the ferments. There is no acidification, and natural yeast ferments are employed. The wines are matured in large vats (1500 litres) and demi-muids (500 litres).
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