Only produced during the best harvest years. Selection of the winery's three best cru grapes from over 20 year old vines. After being manually harvested the grapes are naturally dried in wooden cases for around 6 months. Once fermented the wine spends 12 months in barriques and then 18 months in terracotta amphoras. A minimum 6 months must be spent in bottle also before release. 

Sweet dark cherries, leather, spices. Soft tannins, refined acidity and a lovely smooth moutfeel. 

Pastries, cheese or to be enjoyed over conversation with good company.