The must is sedimented, then fermented in new oak casks that maintain the cool temperature of the cellar.
Stirred on lees and matured for 8 to 9 months in French oak barrels, which adds a creamy complexity to the wine. Then fined and bottled.
Oak gives a subtle, almost creamy vanilla topping of the grape aroma and an extra dimension of delicate spiciness to the taste; at the same time, it adds a fine-grained, racy definition to the texture. Tasting of honeyed, peachy fruit.
The wine takes 1 year to begin showing its potential and evolves fully over a much longer period of time. An extremely powerful, complex, and long-lived wine.
Ideal with most crustaceans, lobsters, gray fish, scallops, baked or steamed fish, fresh salmon, or turbot served with a rich sauce. Finally, caviar calls particularly for this distinguished wine. To be served chilled at 10°C.