The stalks are removed from the grapes which are then pressed. The must is left to macerate with the skins. Six to twelve months after the harvest, it is bottled.

Wine with a great structure, with its slightly herbaceous aromas, including small fruits, cinnamon and cloves. Soft and well-orchestrated on the palate.

Strictly hand-picked in the first weeks of October.

It pairs well with heavier meats, braised meats and game. It is also excellent with very mature cheeses.