Why give the cuvée this name? When walking through this parcel, the elders always exclaimed, ‘We’re in Hell!' Cultivating vines on these rugged steep granite slopes is indeed complicated and dangerous. Naturally, mechanisation is not possible. The vines are cultivated with the utmost care and treated with organic substances. The Viognier grapes are harvested by hand at peak ripeness. This is followed by a gentle pressing of whole harvest grapes, and fermentation of the clarified juices after static settling in 225-litre barrels for 4 to 5 weeks. The wine is then matured in barrels (25% new wood) on fine lees for 12 to 18 months, with stirring of the lees. This opulent, full-bodied wine exudes amazing aromatic power. While it already shows great potential when young, it is even more impressive after ten or so years in the cellar. It’s well worth being patient.