VINE AGE: 70 years on average. WINEMAKING: Hand-harvested with double sorting in the vineyard, followed by a third sorting at the winery, light crushing and selective destemming, traditional fermentation for 30 to 40 days in stainless steel and wooden vats under controlled temperatures. Pressing in a pneumatic press, systematic malolactic fermentation. AGING: 20-22 months in 60-hectoliter French oak casks. Bottled without fining or filtration. Released after 2 years.