In September, the grapes are harvested, partly subjected to cold maceration to enhance aroma extraction, then soft pressed. The must is allowed to ferment partly in steel and partly in lightly toasted French oak, with the addition of selected yeasts. The wines mature for 8 months in wood and 4 months in steel. The portion matured in barrique also undergoes malolactic fermentation and repeated batonnage (resuspension of fermenting yeasts). Finally, bottle aging follows for 3-4 months.

Food pairing: A mature and fragrant wine, it highlights first courses of fish and white meats, as well as second courses of meat and baked fish. Excellent with medium-aged cheeses.

Mature and complex, with notes of aromatic herbs and ripe fruits such as melon, nectarine peach, yellow and red apple.