The grapes were hand-picked and carefully sorted in the vineyard into small crates to avoid crushing, followed by a second meticulous selection on the sorting table. The grapes were destemmed and were gravity-fed into traditional open vats. Fermentation occurred with indigenous yeasts, followed by maceration, which lasted three weeks under temperature-controlled conditions. One or two ‘pages’ or cap submersions took place each day, gently extracting colour, flavour, and tannins. The slow malolactic conversion took place. The wine was aged in French oak barrels, of which 30% were new, for 14 months. The wine was bottled without fining and generally without filtration. The wine was vinified gently in a gravity-fed winery, facilitating minimal pumping.

A wine of distinction and aromatic complexity, this 1er Cru delivers notes of ripe, red fruits enveloped in delicate spicy nuances through a palate of finely structured tannins. Smooth and silky, with a long, elegant finish.