Typical nose with hints of cedar, tobacco, and ripe red and black fruits. The grapes are picked early in the morning to maintain their freshness of the grapes.

Air pressure at 8°C for 6 hours. Ferment at 16°C. Malolactic fermentation and maturation in a tank with fine lees for 6 months. 10% of the wine is then matured in 225lt French oak barrels.