This wine, produced in very small quantities, is made from the best grapes of its two parcels, “En Barmont” and “En Valingrain”. The process begins with 10% of the grapes crushed with foot on the tank, then full grappe are added. The maceration lasts 5 days with pumping over twice a day to extract a maximum of aroma. After being racked into old barrels, the wine stays there for a few years before being bottled without fining or filtration.