Syrah, Cabernet Sauvignon, and Cabernet Franc. 100% stemmed, the wine is vatted for 12 to 18 days after alcoholic fermentation at 24 to 28°C. The drawn off wines and presses are separated, after which the malolactic fermentation takes place. When the racking off and addition of sulphites are over, the noble grape varietals are matured in oak casks while the other varietals mature in vats. After 12 months of maturing, the wines are blended and bottled. This wine, with its dark ruby red colour, combines finesse and elegance with the aroma of wood and vanilla, and supple, pure, and round tannins give it length and persistence on the palate.