Direct pressing. The alcoholic fermentation starts at 18°C and is stopped, while still in its liquid phase, by adding neutral alcohol. Alcohol level: 16.5 % Alc/Vol. Residual sugars: 130 g/l. The vineyards which produce the grapes for this wine have clay and limestone soils, with rolled pebbles from the foothills of the Corbières mountain range. The grapes are harvested immediately they arrive at the winery. After racking, the alcoholic fermentation is temperature controlled at 18° and stopped during its liquid phase by adding neutral alcohol in mid-fermentation. The wine is matured for seven years in old oak tuns to ensure correct oxidisation, after which it is bottled and stocked in air conditioned cellars. The alcohol level is 15% alc/vol, and residual sugar content 110g/litre.