Following meticulous sorting on optical selection tables, only the perfectly ripe grapes were fermented using indigenous yeasts. Alcoholic fermentation lasted 19 days, and malolactic conversion occurred naturally. The following February, a selection of wine lots was placed in American oak barrels with an average age of 4.5 years. The wine was matured for three years, during which traditional, manual rackings took place every six months by candlelight, followed by three years of bottle ageing.

Refined, supple, and polished, this wine offers an array of red and black fruits, coffee, caramel, and cedar, with a beautiful balance and extraordinary length on the palate.