Produced on micaschistose soils near Albertville and limestone scree at Fréterive.

Vers la Maison rouge is vinified on skins in carbonic maceration and made according to the “repasse” principle: after blending, one or more refermentations take place on grape marcs from various grape varieties. This process produces red wines with the characteristics of white maceration wines (vin orange), notably in terms of structure and structure.