The grapes are harvested and sorted by hand. The musts are extracted using a pneumatic press
before being settled. Vinification lasts for 4 weeks and takes place in French oak barrels (40-
50% of which are new oak) in our hygrometry-controlled cellars at consistent natural
temperatures. The wine is aged in barrels for 17 to 18 months during which it is stirred
regularly in order to keep the lees in contact with the wine.
This results in excellent tension and aromatic complexity combined with a smooth and
delicate palate.
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