In 1981, three hectares of vines were planted across three locations near Greve at 425-500 metres above sea level, mostly Cabernet Sauvignon with a small percentage of Merlot. The various soil types are abundant in nitrogen, a key element of structure and longevity, and yields are notoriously low – incredibly, less than half a tonne per hectare – conferring power, concentration and a long cellar life. The wine undergoes full malolactic and élevage in new and one-year-old French barrique for 18-24 months, before egg white fining (no filtration) and further bottle maturation, being released at three to four years from harvest. Cellar life is up to 20 years.