A wine from vineyards located about 300 metres above the sea with diverse sun orientation and soil composition. Sandstone soils alternate with marl, ferrous and limestone loamy soils as well as gravel deposits. Some of the grapes come from old vineyards. The fermentation of must takes 25-39 days in temperature-controlled stainless steel tanks (27-30 degrees Celsius). The malolactic fermentation also takes place in steel tanks. Half of the wine then matures in oak barrels and barriques for a further 18 months, 50% of which are new and 50% which have been used two or three times. It reaches its full aroma after maturing in bottles for 12 months.