Vinification:
  20 to 30% de-stemmed before pressing.
  Pneumatic press, temperature controlled.
  Alcoholic and malo-lactic fermentations in barrel.
  Aged in French oak (20% new) and in tanks.
  Bottling after 12 months of maturing.

Tasting:
  Powerful and sophisticated nose, with a hint of nuts, toast and vanilla beans. Expressive palate, full and supple.
  A wine with minerality, an elegant touch of oak, and a beautiful, long finish.

Aging and serving recommendations:
  This wine will show wonderfully after cellaring for two years, and is best enjoyed
  within 3 to 6 years from the harvest. It is best served at cellar temperature (12 to 14°C).

Pairing:
  For a meal, it marries perfectly with line-caught sea bass, any saltwater fish, and with shellfish.