A few hours of macerated broth of chardonnay grapes is sent to fermentation and maturation in 225 litres of new oak barrels. There, the wine on fine lees is laying for eight months. It continues to ripen in the bottle after a few months. Slightly spicy aromas of tropical fruits and tasty butter vanilla characterize this wine. It is excellent for eating veal or more spicy dishes from pork or wild poultry.