Golden yellow colour, a strong bouquet, rich in aromas, reminiscent of barrel and smoke, also evokes sherry, very dry on the palatewith marked acidity, spicy notes, aromas of ripe pome fruit into the finish.
After the must fermentation, the wine must age in barrels for at least six years and three months. During this long period of maturation, the wine loses up to 40% of its volume, which also explains its high price. The bottles have a 620ml capacity rather than the usual 750ml. The wine is conditioned in special bottles called clavelins. Once bottled, it keeps for a long time.