Growing method: on trellises with vine planting ranging from 4000 to 5000 per hectare, more than 15 years of age and an output of 1-2 Kg per vine plant.
Climate: mild winters, dry and fairly rainy springs, hot summers with high thermic excursions.
Grape-harvest: by hand at the best phenolic ripening, in late August or first half of September.
Wine-making: after pressed and picked from the bunch the grapes are cooled at 5-8° C for 24 hours. Fermentation with selected native yeasts follows. The low temperature (24- 28°C) starts the slow fermentation for about 10-20 days. This method exalts the different characteristics of the grapevine. It follows the malolactic fermentation for the balance of the harmonic tasting.
Ripening period: in steel tanks first for 12 months, in small oak barriques for 2 months, and then in bottles for 6 months.
Bottling: filtering the wine with no stabilization. Bottled in 75cl. Dark green cone-shaped Borgogne bottles.
