The grapes were harvested by hand, manually sorted and destemmed, before a secondary screening on vibrating tables with an optical sorter; only the highest quality fruit was vinified. Each plot was vinified separately according to variety and age, allowing for greater precision at blending. Fermentation lasted for 10 days followed by malolactic conversion in oak barrels and vats. The wine was aged in French oak barrels, of which 60% were new and 40% one year old, for a period of 16 months. Racking took place every three months and the wine was fined by egg white, prior to being bottled.

A generous core of blackberry, blackcurrant, cherry and red berried fruit is enveloped in savoury roasted aromas. Opulent and rich, wine with fine-grained tannins which delicately coat the palate through to the endless finish. Classic Margaux.