Sustainably farmed, with grass kept short, copper, and sulfur. At least two green harvests between July and August, followed by manual selection at picking time. Grapes harvested by hand in mid-October in 20kg crates. Clusters are crushed and destemmed in the cellar. Fermentation and maceration last about three weeks at controlled temperature (30°-31°C; 86°-88°F) in vertical stainless-steel vats. About two months of malolactic fermentation followed by 24 months aging in large casks. No filtration, no fining.

The color is garnet-red. The nose offers violet, dried rose, balsamic, mushrooms, mature fruits, tobacco Palate: dry, very deep, and lasting, beefy tannins, full-bodied, and well balanced. The ideal serving range is 61°-63°F with an aging potential of 5-20 years. Ideal pairings are pasta with rich sauces, steaks, braised meats, lamb and game, hard cheeses, and dark chocolate.