Vinification
In 60 hl oak barrels for a maceration period of 5 weeks including 5 days of cold pre-fermentation maceration. Fermentation at controlled temperature varying between 23°C and 25°C; malolactic fermentation. No use of wood shavings.

Bottling
3 to 4 years after vinifications

Service
It is recommended to have it decanted one hour before serving, to better enjoy its complexity.

Conservation conditions in the cellar
Bottles should be laid down in a place free from bad smells, with little lighting, at a constant cool temperature.

Optimum tasting date and ageing potential
A good ageing potential. It can be stored for more than 10 years.