(2006 Vintage) Grape-harvest at the beginning of October The grape juice is fermented in 15,000 litre stainless steel vats with intense pumping over and cap punching operations at a temperature of 28 ºC for 15 days. Once this process has been completed, 20 new 300 litre Allier stave oak barrels are filled for the malolactic fermentation and subsequent ageing for 8 months on fine lees. The barrels are topped up every 15 days to prevent oxidation. This great wine has a dark, purplish cherry robe, intense nose, sugar-roasted beans, good wood. The mouth-feel offers flavours reminiscent of blackberries, dried apricots, cinnamon. Balance between a well defined structure and some fine tannins.