On September 17, the estate harvested 107 quintals of selected grapes in the vineyard. Fermentation was regular and occurred at a temperature of about 32-33░C. The wine was gently pumped over the cap throughout fermentation. After a maceration of 30 days with the skins, the 75 hectolitres of wine went through malolactic fermentation, carried out in barriques of Allier oak, 60% of which were new.
In January 2002, once malolactic fermentation had been completed, the wine was racked and assembled, then returned to the barrels. Maturation in wood, during which the wine was periodically tasted, lasted about 12 months. The wine was bottled on June 12, 2003, and provided 8.920 Bordeaux bottles and 250 magnums.
Total acidity: 4,70
Volatile acidity: 0,39
Total dry extract: 32,30