This wine comes from a well reputed 45 hectare estate that can trace its history back to the 17th century. The average age of the estate's vines is 30 years; and its vineyards are mostly planted on the finest clay-limestone and gravel soils; this clayey-siliceous terroir imparts structure and the potential for ageing.
The vineyard is situated on a plain, where the vines are double Guyot trained and undergo careful pruning, debudding and green harvesting in order to control the yields and concentrate the flavours in the berries. Spraying is carried out only when necessary.
Fermentation took place in stainless steel tanks with the addition of enzymes. Pumping over and 'délestage' (rack and return) took place in order to increase the concentration and extraction of colour. The wine spent eight months in French oak barrels, imparting subtle complexity.