Each grape variety is vinified separatly. The pressuring is direct and the settling of must need about 10 hours. Then the lees are reintroduced before the fermentation starts in french oak barrels with 1/3 new each year. Toppings up are made regularlyand the rackings done every three month.

The wine is aged in french oak barrels for between 20 to 24 monthes. It is bottled at the Château between 2 or 3 years after the harvest. 

Tasting Notes: Apricot and ripe pear aromas. The freshness is really present and enhances an aromatic finish. A long lasting finish.