Made from selected parcels with early leaf thinning and green harvesting to obtain the finest fruit. Hand-picked with sorting at the vine. Total destemming and partial crushing. Vatting for 25 days under controlled temperatures. Malolactic fermentation in barrels: one third new, one third one-year old and one third two years old. Aged for 12 months in barrels in air-conditioned cellars. Syrah 50%, Grenache 40% & Mourvdre 10%.