- Soil type : Clay and limestone with gravels locally
- Mechanical harvesting at night to avoid oxidation
- Age of the vines : 10 – 20 years old
- Average yields : 52hl/ha
Grape destemming, skin contact during four hours. Pneumatic pressing. Racking at 10°C. Fermentation at 18°C for approximately 20 days maximum. 100% of the wine does the fermentation in oak barrel (new and up to two years old, 60% French, 40% American). Part of the blend has done malolactic fermentation.