Grown on the estates oldest vines, planted on pebble rich clay-limestone slopes known locally as "caillottes". . The wine was fermented and aged in oak barrels (30% new oak) Fermentation lasts 2 to 7 months and the wine is aged for 20 months. Barrel ageing adds a new dimension to the wine`s structure giving vanilla flavours and good ageing potential. On the nose there are rich aromas of pineapple, pear and vanilla, which are echoed on the palate.