Once hand-gathered and sorted, the clusters may be vinifed intact or destemmed, depending on the vintage, but always without mechanical crushing. The traditional vinification occurs in open oak tanks. The cap of grape skins is punched down daily, and the lengthy vatting can last 15 days or more.The wine then undergoes a year-long maturation in oak casks befor being bottled unfiltered.
It is a wine of a lovely intensity with red fruits perfumes and undergrowth on the nose, It develops on the palate a fruity structure, with tannins sufficiently supple and soft to qualify it as round and elegant. It is without a doubt a wine for keeping.