small black fruits, ink and black pepper.
very present tannins, liquorice. Depending on the vintage, the wine can be kept for 30 to 60 years, or even 50 to 75 years.
The grapes are picked when ripe.
The harvest is entirely de-stemmed, then vinified in cement vats. A long maceration allows a gentle extraction of tannins. Only the run-off juice is used.