The uniqueness of its production resides in the de-stemming: after receiving the grape, the de-stemming is done manually straight from the bunch, separating the stem from the entire grape. This thorough task takes many people working for several days. Punching the cap, the pumping over, as well as the pressing, are made manually. After the fermentation, the wine is transferred to 500 l French oak barrels, where the malolactic fermentation is done and the aging later on, that takes at least 12 months.

Limited edition: 1423 bottles of 75 cl. and 142 magnum.