Vinification and aging are done on lees in stainless steel vats for the first
fermentation. Long aging in magnum on lees with late disgorging. Malolactic
fermentation was carried out on all available vintages. The wine is not filtered
so as not to remove certain qualities.
On the nose, a universe around roasting aromas dominates (toasted, grilled).
On the palate we have a beautiful freshness with roasting aromas and notes of
coffee, a grilled side that lengthens the finish.