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A blend of 80% Cabernet Sauvignon and 20% Cabernet Franc. The grapes are grown in vineyards planted on white soil which is rich in limestone, firm clay and stones.
The two varieties are fermented and macerated separately for around 15 days. After 12 months of ageing in oak and further 6 months in concrete vessels, they are blended and aged for several months in the bottle before being released.
A cold winter and a rainy spring left abundant water reserves in the soil ahead of a very hot July and August. The dry summer conditions meant very little selection was required in the vineyard to produce clean, healthy grapes. The resulting wines enjoyed fresh aromas and crisp acidity. The harvest began with Cabernet Franc on September 11 and ended with Cabernet Sauvignon on September 29.