- Soil type : Clay and limestone on a lagoon bed with salt content
- Early ripening grape variety
- Mechanical harvesting at night to avoid oxidization and preserve the expression of the delicate varietal aromas
Macerated partly on the skins and partly by direct pneumatlc pressing; the must is racked at 8°C and then undergoes a three-week low-temperature fermentation. lt is then stirred and matured on fine lees for three months.