It is obtained by pressing in a controlled atmosphere followed by cold decanting, fermentation at 14-15 ° C, then 6 months spent in steel on the fine lees to increase the body and longevity. The tirage takes place in the following spring and the bottles are stored for 48-60 months acquiring great complexity. No sugars are added in the expedition liqueur.

The scent is floral, complex, with good minerality and freshness. Excellent accompaniment for aperitifs and appetizers, fish.