60 years old vines growing on schists and micaschists soils. The berries are hand-picked when they are at their optimum ripeness. Pneumatic pressing under low pressure, with cold settling of the juice. Long fermentation in underground vats with temperature control and partial skin-contact maceration. Ageing on fine lees, without racking, between 3 and 5 years. Golden yellow colour. The nose is very aromatic and fruity: quinces, dry fruits, candied fruits, spices, honey. The mouth is rich, powerful and elegant, with a great mineral expression.