The wine was made following a philosophy of minimal intervention. The grapes underwent cold fermentation with selected yeasts, lasting seven days. During the vinification, modern and gentle techniques such as cold soaking were used to extract aromas, colour and structure; no plunging or pumping occurred. A gentle pressing followed nine months of ageing in Bordeaux barrels, ranging from new to medium-toasted oak's fourth passage.

It is a full and opulent wine delivering ripe notes of blueberry and blackcurrant jam, highlighted by a touch of vanilla and elegant oak spice. Generous on the palate, with soft, sweet tannins exploding with fruit and lingering on the finish.