Manual harvest in 15 kg boxes and a strict selection of grapes in the vineyard. The grapes are then refrigerated in a cold room for a few hours to obtain aromatic precursors. Then they are destemmed and go into a long maceration with the skins, pumping-over the must to extract the coloring matter from skins, while it ferments. It is then gently pressed and finally malolactic fermentation is carried out. Aged for 12 months in French and Central European oak barrels and then 6 months minimum in a bottle.
Still red wine made with Cabernet Sauvignon and Syrah. With an alcohol content of 12% vol.