Classic Burgundy vinification. The first stage of fermentation begins in stainless-steel tanks and then the wine is racked in larger Burgundy-type oak barrels where the fermentation slowly is completed. The wine stays in the barrels for 4-5 months and ages on its fine lees.

Aromatic character of great complexity with varied aromas reminiscent of apricot, nectarine and pineapple, accompanied by a particularly rich, balanced, mouthfeel. It can be further aged for at least 3-5 years.

Fatty oily fish e.g. smoky grouper with grilled vegetables, salmon ceviche and lobster.