(2010 Vintage) Vineyards are farmed sustainably, using practices such as cover crops and ploughing. Grapes are manually picked and carefully transported in small 20 kg crates. Harvest occurs in several steps, in order to secure an optimal maturity level. Bunches are sorted a first time as soon as they arrive in the cellar. Then, once the grapes are fully destemmed, they go through another double sorting table. Grapes are vinified batch by batch, in oak or stainless steel vats, then aged for 18 months in oak barrels (33% new). The wine is fined traditionally, using fresh egg white. This vintage was bottled on a fruit day according to the lunar calendar, to allow the wine to express itself fully.