Goblet training of vines. High level of pruning. Minimum use of pesticides in vineyard. No systematic use of chemicals for rot treatment. Grapes are hand picked and whole-berry fermented for 8-10 days (traditional maceration carbonique) followed by a further 2 or 3 days on the skin to assist with aromas. No use of cultured yeasts. Pressed after 8-10 day cuvaison. First press wine returned to wine and left for 8 months before bottling. Lovely perfumed cherry and raspberry fruits. Bright and full of silky,ripe red fruits, soft tannins and a long attractive finish. Very easy drinking now, yet not lacking anything. Impressive and good value.