Trellised vines are 15 -17 years old and planted on north-eastern slopes.
Grapes were harvested at 24° B, gently crushed, de-stemmed and cooled.
After two days of cold soaking, the juice was fermented until dry in stainless steel tanks between 24° and 28°C. Three pump-overs were conducted daily. After fermentation, the wine matured in stainless steel tanks with French oak staves for 10 months before blending.