This soil is exposed south with a clay soil but shallow.
The fermentations took place until mid-November. This wine, only from free run juice, was vinified and aged entirely in barrels, during eight months without new oak with stirrings of the lees.
The nose first presents lightly woody aromas with notes of toast evolving on more fruity aromas such as pear. The palate is dense and rich with an exceptional acidic structure: the balance in the mouth is perfect. The density of this wine is remarkable. One of the success of this vintage.