Harvest: 100% manual; first part of October, overripe grapes
Bottles produced: 3,500
Total sulfur: 52.0 mg/l
Vinification: Destalking, light maceration at controlled temperature. Alcoholic fermentation is done with natural yeasts in cement vats, with malolactic done in 350L Allier oak barrels. Refining on the lees for 12-18 months
Characteristics: The nose is intense and fruity, with a slight woodiness. On the palate, this wine has great structure, is powerful, velvety, thick, fat, and fine with great length. Easy to drink despite its great power.