VINEYARD: Composed of hilly soils placed at about 200 metres above sea-level.

FERMENTATION: The grapes are destalked and crushed. The maceration on the skins lasts 8/10 days at the temperature of 25/28°C. The malolactic fermentation naturally occurs in autumn or in the spring following the harvest.

AGING: In steel tanks and in big wood casks, for minimum 6 months. It is bottled after a light filtration.