Vineyard: These 10 years old vineyards are carved with the single Guyot pruning, and mechanical harvested. The soil is clay-siliceous and clay limeston.
Vinification: Traditional vinification, skin maceration for 24 hours followed by pressing in the wine pneumatic press. Then cold storing for 48 hours. After the racking, the must is then fermented at a controlled temperature of 18°C. The ageing process is made on lees in stainless steel tanks for a minimum of 3 months.