in the vineyard : The grapes for the wine were derived from a 20 hectare vineyard, planted in 1974 at 3 704 vines per hectare, and at an altitude of 160 m above sea-level. The vines, planted on a west-facing slope, are trellised in order to keep the grapes cool and healthy.
Rainfall during the winter preceding the vintage year was higher than average. The ripening season (December 1991 - March 1992) was also wetter than usual. The vines were not irrigated and the yield limited to 8,1 tons per hectare.
in the cellar : In the cellar, the juice was given six days' skin contact in open tanks. It was inoculated with yeast type WE 372 and left to ferment at 23° C. Secondary malolactic was completed on 25 March. 20% of the wine was matured in small new French oak for 17 months and the remaining 80% in third-fill oak, also for 17 months. The wine was bottled in February 1995.