This wine comes from a blend of several old vine parcels, at least 40-years-old, located in the Vergisson commune. The soils are a very hard marl clay-limestone. A very slow indigenous yeast fermentation in oak barrels lasts approximately 3 months. The wine is matured on the lees in oak barrels of 228L and 400L (15% new). Very ripe aromas of apricot, peach, spices and minerals. Broad, sappy and deep, with a strong spice character to the chewy, concentrated stone fruit flavors.