Limited production, only produced in excellent vintages

In these vintages, we select the best vineyards, usually plots over 60 years old. The wine is macerated and fermented by hand in barrels, submerging the cap with our own hands to extract only the finest tannins. The ageing is carried out in 3 phases: 12 months ageing in French oak, then another 12 months in French “foudre” (big oak barrel) from the Ermitage cooperage. After these 24 months, the wines evolve in concrete tanks for a final refining and clarification by gravity.