A complex and elegant wine. The grapes were meticulously hand selected in the vineyards and underwent a dual selection process upon arrival at the cellar Subsequently, they were destemmed, lightly crushed.
Following a two day maceration period, selected yeasts were introduced for
fermentation, reaching a maximum temperature of 24 °C/ 75 °F. Upon the
completion of alcoholic fermentation, the grapes underwent a post fermentative maceration lasting 10 to 15 days. The blend was aged in new French oak barrels of 225 liters, in a pool of barrels ranging from second to fourth use and in 2.000 liter foudres for a period of 2 winters.