This is the top red cuvée from the Garreliere family where the grapes are hand-harvested from 40+ year old vines growing in Aeolian sand and clay derived from flint sitting on a limestone base.
The fermentation was carried out in large concrete tanks for around three weeks followed by malolactic fermentation in barrels.
The wine was then aged in 500 litre barrels, one third of which were new, for a period of 12 months before being brought back together for two months before being bottled. The new barrels are fairly large at 500 litres so the wine does not take on the new wood taste nearly as much as it does when smaller 220 litre barrels are used. In fact the wood is barely noticeable in this wine.
The bottling was accompanied by the addition of a tiny amount of sulphur.