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The soil is composed of clay and limestone. It lies at an altitude of 500 to 600m above sea level, and uses the espalier method of cultivation with guyot pruning.
Manual harvest begins on the first week of November. The grapes are hung and dried until January, then maceration for about 20 days follows. Aging is in French barrels for up to 24 months.
On the nose, aromas of dark red fruit, juniper, leather and undergrowth. On the palate, a fruity texture with ripe tannins, full body and a dry, persistent finish. A perfect harmony and an impenetrable texture.