Winemaking
The must is sedimented, then fermented in new oak casks that maintain the cool temperature of the cellar. Stirred on lees during ten months before bottling which adds a creamy complexity to the wine.

Ageing
The wine takes one year to begin showing its potential and evolves fully over a much longer period of time. An extremely powerful, complex and long lived wine.

Serving
Ideal with most crustaceans-lobsters, gray fish, scallops, baked or steamed fish, fresh salmon or turbot served with a rich sauce. Finally caviar calls particularly for this distinguished wine. To be served chilled at 10-12°C.