Machine-harvesting makes it possible pick the grapes quickly and efficiently at peak ripeness. These are destemmed and then put into vats for low-temperature (6- 8°C) skin contact. Fermentation is carefully controlled (maximum temperature: 28°C) to extract colour, and fruity aromas, as well as soft tannins. The wine is aged in stainless-steel vats for six to twelve months, then bottled at the château. The wine is a lovely, intense cherry-red colour, with brilliant, youthful highlights. The pleasant, fruity bouquet is evocative of glaced cherries and stewed prunes. The wine is well-balanced and powerful on the palate. A good level of soft tannins gives this wine good ageing potential.