Optimal drinking window: 10 to 20 years Aging potential: 25 years Winemaking: Whole cluster fermentation, 20 to 50% depending on the vintage. In keeping with the terroir and the vintage profile, we carry out 2 to 3 weeks of fermentation and maceration in small open vats, punctuated by punch-downs and pump-overs. Aging: In oak barrels, 25% of which are new.