The grapes were carefully selected and macerated at 7°C in stainless steel tanks for 24 to 72 hours. During fermentation, the pumping frequency was reduced, as Petit Verdot imparts good levels of colour, structure and flavour without too much extraction. During the final third of fermentation, gentle pump-overs were performed to submerge the cap. Post-fermentation maceration lasted 10 days before being transferred to 100% French oak barrels, where malolactic conversion occurred, followed by 12 to 14 months of ageing.

A complex and elegant Petit Verdot with aromas of ripe red fruits enhanced by herbal, tobacco, black pepper and spicy notes. The palate is opulent and fresh, with soft tannins and a distinctive mineral note that leads to a long finish.