Bottling
1.5L magnum bottle.
Winemaking
7 to 12 days in stainless steel punch-down fermenter, with cap submersion at 6 to 24 hour intervals.
Aging
48% aged 16 months in new French oak barrels (Allier and Vosges), and 52% aged 16 months in one to two-year old French oak barrels.