||30 August with meticulous manual selection of the grapes.
||Maceration in contact with skins for 16 days. Alcoholic fermentation in oak barrels completed, where he also plays the malolactic fermentation.
||Maturation in oak barrels for a period of 18 months. 11 months in bottle before being put on sale.
||Excellent with game dishes, or poultry. Excellent with soft cheeses but not spicy.