100% Merlot on vines over 25 years old, a small plot harvested last. fermentation in concrete vats, load shedding and pumping over. Malolactic fermentation in concrete vats, then maturing for 12 months in 400- litre French oak barrels, medium heating. The aim is for the woody to melt more easily than with 225-litre barrels. As a result, the wood accompanies the fruit but does not take over.