Harvesting is done manually and is placed in crates. The grapes are then de-stemmed and crushed.
Fermentation takes place in small steel tanks with indigenous yeasts, during which traditional pumping over is carried out in the first 3 days and one delestage per day until the end of alcoholic fermentation.
In the following spring, the wine is placed in cask where it matures for a period of 24 months and then continues its refinement in the bottle for another 12 months.
The final result is a deep and compact ruby red wine, soft, enveloping, warm with an integrated but very present and very balanced tannin.
It goes well with traditional dishes such as succulent roast meats.