The secret to Philippe's success lies in meticulous vineyard work with the goal of reduced yields, which are usually on the order of 25-30hl/ha. The vines for this cuvee are fifty years of age, on average. The grapes are 100% de-stemmed and then macerated for up to five weeks. Malolactic fermentation and aging take place in five-year-old barriques. It is typically a fresh and exciting example of the appellation.