Crushed grapes are macerated on the skins for 8-10 days within glass-coated cement vessels. During this process, the dèlestage technique allows the extraction of noble polyphenols. The maceration temperature is regulated at 26°C after an initial peak temperature of 30°C.

Deep ruby red color. Full and fragrant, the wine has a slightly herbaceous aroma with hints of raspberry.

It goes well with white and red meat dishes, roasts and semi-mature cheeses.