The vineyards are situated 1500 feet above sea-level which guarantees sunshine during the summer months, with warm days and cool evenings. The elevation also allows cold spring air to drain away from the vineyards, thus limiting the possibility of spring frosts. The grapes are entirely hand-picked before being fermented in stainless steel open-vats for a short period of 3-4 days. The cap of grape skins is punched down 2-3 times a day to extract color and tannins. The wine is finished in old oak casks from Maison Louis Latour's cooperage in Beaune in which the wine's flavors and aromas develop naturally, and harmonize with the mellow wood flavors of the oak. The style of this wine resembles Burgundy's classical Vin Vermeil that the first Louis Latour was producing at the end of the 18th century. Elegance and finesse packed with fruit, and a vivid, vermeil bright red color. Bottled after 8 months of maturation, it can be drunk with pleasure only a year after having been made. The resurrection of this style of wine already has a dedicated following.