The grapes are harvested by hand, which ensures an initial selection because only the good grapes are picked. After destemming, the grapes are sorted manually. During the first fermentation, the grapes and skins are stirred three times a day. The juice is then separated from the skins and the skins are gently pressed further. After malolactic fermentation, the wine is aged for 12 months in small French oak barrels, one third new, one third second use and one third third use.

An open bouquet, intense and complex with spicy wood aromas and fruit impressions.