Vinification partly in small barrels of cement and stainless steel from 40 hl to 80 hl for 20 to 30 days. Cold maceration for fermentation. 10 to 15% of the wine volume is 'discharged' (saigne). Malolactic fermentation in barrels. Ripening for 12 to 14 months in wooden barrels of French oak, with 20% new, 40% 1-year-old and 40% 2 years old.
"La Dame 2015, the second wine of the estate, is fantastic: an eruption of red stone fruit, flowers, and spices ravage the palate in a luxuriant, open Bordeaux Superior that will surely attract many admirers, mostly in neutral oak and concrete.to maintain a degree of freshness. "