Vinification: Traditional, in stainless steel, fermentation at a temperature of 28-30 ° C. Gentle daily pumping over allows the extraction of an incredibly intense and deep color. Maceration lasts about 15 days.

Aging: 12 months of aging in medium-toasted Allier tonneaux, half new and half of 2nd-3rd passage.

Characteristics: Ruby red, with notes of raspberry, light tobacco and a round mouthfeel.