Triple sorted in the vineyard (twice) and in the winery on a sorting table, grapes were destemmed and put into stainless steel vat at 12°C for 5 days (cold pre-ferment) to extract the primary aromas. Indigenous yeasts were relied upon during fermentation, the temperature was monitored so that it is around 26 °C with a pick at 30°C. A smooth extraction was conducted respecting the variety, terroir, and vintage.

Fermentation lasted around 20 days. Maturation was in French oak barrels and the malolactic fermentation was performed in barrels with ageing on fine lees. No racking, just slightly filtered before bottling according to turbidity. Bottling was done on a favorable lunar day.

Beautiful ruby color. Red and black fruits aromas. Delicate oaky which gives a beautiful structure. Serve between 16°C and 17°C; keep 5 to 6 years, pair with a fillet of beef, veal poultry, and semi-soft cheeses.