Single vineyard with shale, Oakleaf and decomposed granite. 27 Year old bush vines. Handpicked and fermented in open top concrete fermenters at 28°C. Skins were punched down every 2 hours and juice was drawn of the skins after 3 days. Malolactic fermentation and maturation took place for 20 months in new and second fill French oak barrels. Ageing potential is 15 to 20 years from vintage.