Following meticulous sorting on optical selection tables, only the perfectly ripe grapes were fermented using indigenous yeasts. Alcoholic fermentation took place in a tank and lasted 21 days, followed by malolactic conversion. In the following January, the finest wines were selected to age in American oak barrels, averaging 4.5 years. After four years in barrel and traditional rackings -by hand and candlelight every six months, the final blend was bottled and received four years' bottle-ageing.

Silky, elegant, and full of finesse, this wine shows great aromatic complexity with wild strawberry, red cherry, and plum notes. It is layered with tobacco, brioche, vanilla, caramel, cedar, and cinnamon blossoms and finishes with an everlasting finish.