Vines : The vines are aged from 15 to 90 years, with a density of around 5,000 stems per hectare. Several pruning methods are used depengin on the parcel : Simple or double guyot, cordon or goblet. Vinification : Harvested in grape buckets by means of successive sorting from 15 October to 5 November 2003. Pressed using vertical hydraulic wine presses. Settling by means of 2 successive natural decantations. Indigenous yeasts, fermentation and ageing in barrels for 2 years. Yield : 13 hl/ha Sugars 160 g/l Tasting : Complex and intense nose. Candied fruit (apricot, fig). A rich, balanced palate with plenty of freshness. Wonderful length.