Vines average 30 years on 3 soil types: clay-limestone (Saint Lanne), clay-gravel (Aydie), clay-pebbles (Moncaup). Sustainably farmed.
Hand-harvested. Cold maceration 10-12°C for 5 days. Fermentation at 25°C with 30-day maceration. Gentle crushing and pump-overs. Aged 40 months in oak and concrete.
Deep ruby. Fine and complex: black fruit with hints of coffee. Rich attack with refined, mature texture, silky tannins, and subtle woody nuances.
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