Thick layer of gravel deposited in the Quaternary. Tertiary predominantly clay subsoil. At the top of the gravel deposits, there is also a thin layer of clay of lacustrine origin. The harvest is carried out manually and a drastic control is carried out in the vineyard as well as in the cellar.
This is followed by vinification for about twenty days, including three days of pre-fermentation cold maceration.
The aging lasts 18 to 20 months depending on the vintage and is done entirely in new barrels.
Wonderful tertiary aromas of leather, leaves, earth, cocoa. Little remaining fruit. Round and smooth.