Refinement: 12 months in oak barrels, 225 l, not new, on fine lees (on the lees). Each barrel was manually stirred once a week. Then the wine was left still and gradually subjected to several racking to clarify it (without filtration). When finished, it was reconstituted in a large tank and left to stir naturally for about 3 months. Finally, he aged it in the bottle for at least 12 months under the best storage conditions. The addition of sulfites is minimal