The maturing period in large and big barrels can last 18 to 24 months, according to the “millésime”. Topping up, racking, blending, tasting rhythm the maturing period during which the tannin structure is becoming more rounded and where new complex aromas are released.
One part of its vines are 120 years old and still producing some grapes. They were planted immediately after the phylloxera epidemic, in 1885. These centenary vines have very low yields of 10 to 15 hl / ha. The other part of the vineyard is between 40 and 70 years old. It also has very limited yields (about 40 hl / ha).
Notes of black fruits, black cherry, blackberry, black currant, and menthol