The grapes are harvested by hand, 80% destemmed, and punched down during fermentation, then the juice is kept for 16 months in oak barrels. With one plot fully exposed to the east and another to the south on a clay-chalk terroir where the vines have an average age of 100, this wine is ample with a complex aromatic bouquet. On the palate it is structured, though the tannins are still silky and elegant.