The estate's exceptional wine, L'Auréa, is made with grapes from the estate's oldest vines, rigorously selected for the quality of their fruit.
This wine undergoes a long fermentation period (one month) at a moderate temperature in vats to gently extract the grapes' full potential.
Malolactic fermentation and maturation are exclusively carried out in new French oak barrels.
The 2009 vintage marked the first appearance of this 100% Merlot nectar, characterized by balance in terms of bouquet as well as taste, first revealing dark fruit aromas (plum, morello cherry) and then softly spicy notes (licorice).
The 2011 vintage produced 2,760 bottles and 120 magnums of this wine, with a rare elegance and immeasurable harmony.