Harvesting by hand in crates with grape selection at the double sorting table. Pre-fermentation cold maceration for five days then alcoholic fermentation with regular pumping over and punching down. Post-fermentation maceration for seven to eight days to acquire a refined tannic structure. Malolactic fermentation in vats for a fairly short period of eight to ten days. Matured for 18 months in Bordeaux barrels (70% new barrels, 30% second-fill barrels).
Magnificent, intense red colour with hints of cherry.
Very aromatic nose marked by intense fruit, fresh blackcurrant and complex thyme and garrigue notes.
Powerful on the palate, coated in concentrated but very refined tannins. A very lingering, aromatic, complex finish.