Following hand harvest in late March, the fruit was gently crushed into an open fermenter and left to ferment using wild yeast only. No additives, tannins or ferment aids were used across the winemaking process. The must was hand plunged for several days and then gently pumped over as required before basket pressed after 9 days. The resulting wine has spice, black fruits with a hint of liquorice. The palate is full bodied with a succulent mid palate all leading to a complex and elegant finish. Matured for 14 months with 60% new French oak, the wine is an outstanding example of single vineyard wines from the Pyrenees.