It comes from the grapes growing in our most ancient vineyards. Over there the ground is calcareous/clayey and its exposure is optimal for this variety of grapes.
The production process starts with a trimming meant to limit production even if the one of vineyards  40/50 years old is usually little. In July/August the grapes are thinned out and additionally selected during the vintage. Maturation takes place by 70% in French barriques and by 30% in tonneau  of  500 lt.
A great  “cru”, elegant, many-sided and persistent, features that improve as the time goes by.