100% stemmed, the wine is vatted for 12 to 15 days after alcoholic fermentation at 26 to 30°C. The drawn-off wines and presses are separated, after which the malolactic fermentation takes place.
When the racking-off and addition of sulphites are over, the noble grape varietals are matured in oak casks while the other varietals mature in vats. After 12 months of maturing, the wines are blended, fined and bottled.
Its structure allows it to accompany red meat and small game.
To be served at a temperature of 15 to 18°C depending on the season.