After a fully manual harvest, the grapes are destemmed and then crushed. Each grape varieties are vinified separately. Two pigeages or pumping over a day are applied during the fermentation which takes place at about 77°F.

The maturing of an average of 4 weeks varies according to the tasting. The wines are then aged in half-casks for about 12 months before being blended.

On this vintage you can find a very intense color and a spicy nose with black berries. The sweet tannins give a nice length in mouth and a good structure.