Made from grapes grown on the hillsides of Saint-Lanne and Moncaup, this wine draws its character from two complementary terroirs, blending clay-limestone and clay soils interspersed with pebbles. The plots are vinified separately, with long, gentle macerations in wooden vats, to extract depth and body without losing balance. Aged for two years in wooden and concrete vats, the wine refines and gains harmony. Served at around 15–16°C, it is the perfect accompaniment to hearty dishes such as roast leg of lamb, beef bourguignon, or wood pigeon salmis.