Sulfur-free vatting in stainless steel vats, followed by temperature-controlled fermentation, selective extractions, and a vatting period of one month.

12 months in stainless steel vats, Bordeaux barrels, large oak casks and porcelain jars.

Black fruit dominates both the nose and the palate, while floral notes of peony enrich the finish. The attack is direct and immediately offers a nice richness on the palate, supported by fine-grained tannins. A hint of acidity lengthens the finish and makes it flavorful.