Winemaking
The grapes are manually harvested, stemmed and vatted in thermo-regulated vats.
Daily tasting with regular pumping over are achieved to extract with harmony the different phenolic compounds. Following a long vatting time, the free-run wine is separated from the press wine to complete the malolactic fermentation.

Maturing
Matured in new French oak casks for 24 months in our underground ageing cellars, then fined and bottled without filtration.
Heavy and very dark bottles are used with very long and natural cork stoppers to ensure a perfect ageing.

Ageing
Could be immediately consumed but will reveal all its potential in five to ten years. Should be opened and left to breathe an hour at least before being served.

Serving
Such an important and long lined wine is a perfect match for substantial food preparations; Excellent with games and red meat. Should be served at 17 to 18°C.