After crushing, the must ferments in oak barrels.
The wine matures for 12 months in French oak (Allier, Tronçais,) barrique. It then rests in bottle for a further 18-24 months before release.
It has a deep ruby colour, displaying elegant scents of wild berries and sour cherries on the nose. On the palate it is rich and well-balanced, tangy and moreish, sustained by fine and rounded tannins.
Sizes and special packaging 75 cl Burgundy-style bottles – magnums 150 cl