The precipitations of autumn 2003 and the beginning of 2004 regenerated water reserves, which had been reduced by the previous year due to the fact that it had been hot and dry.
Abundant rainfall in spring – continuing until the beginning of May – and below average temperatures delayed budding.
Subsequently mild temperatures permitted balanced vegetative development and, at the end of August, the grape harvest looked set to be at least 8-10 days later than usual.
The warm sunny weather during September and much of October meant that the grapes ripened perfectly: healthy and with analytical parameters which far exceeded every expectation.

Harvest
19 October - 4 November

Vinification
Each vineyard was vinified separately. After destemming and light crushing, must is "sealed" with CO2 for gentle warm maceration of approximately a day. Alcoholic fermentation begins about 24-36 hours later from native wild yeasts only.
Maceration: Gentle maceration in upright open-top steel tanks for the first 8-11 days of the alcoholic fermentation
Malo-lactic Fermentation: Immediately after alcoholic fermentation in French oak casks with a capacity of 500l.
Alcohlic Fermentation: 28-30 days.
Aging: 24 months in French oak tonneaux of 500l, followed by 18 months in bottle.
Blending: Summer 2006
Bottling date: 16 February 2007
Drink from: 2016
Drink to: 2025+

Production
Bottles: 18000
Magnums: 700
Double Magnums :90

Analytical parameters
Alcohol content: 14.00%
Total acidity: 5.0 g/l
PH: 3.00
Net extract: 32.0 g/l