Vineyard: 5 hectares, single block. 40 years old vines. Last to be harvested. Red clay with flint on limestone.

Winemaking: Hand harvested and sorted in the vineyard and in the cellar. 2 weeks of maceration in concrete vats, slow and delicate extraction, and maturation for 8 months in used barrels. Light filtration.

Tasting notes:

Nose of jammy red fruits and liquorice. Luscious on the palate, crisp with fine tannins.