Superb vintage from a plot selection of Merlot. Restricted yield... leaf stripping... bleeding before placing in vats... malolactic fermentation in new low-capacity barrels (225 to 300 liters) aging 18 to 24 months.

These volumes promote the slow and continuous penetration of oxygen, which ensures transformations during aging. This practice contributes to the formation of aromatic expression. This gives the wine, among other things, vanilla, grilled and toasted notes. We want tannins with moderate aromas, because it is not a question of masking the fruit, but of enriching it.

These aromas must be highlighted by the oak and not be dominated by the wood. The right balance signals the success of breeding.