||A selection of high hill grapes grown between 450 and 750 meters above the sea level.
||25-28° C. Controlled temperature.
||Maceration: Skin contact for 12 days. - Malolactic fermentation: Totally developed.
||12 months in French oak (Allier and Tronçais) 225 litres barrels 20% new and 80% second and third passage, in bottle for 3 months before release.