Operated vineyard surface: 45.8 ares
Exposure: East
Soil: brown clay-limestone
Location: bottom of the hillside and mid-slope
After destalking all the grapes, the berries are put into vats for the cold maceration and then the alcoholic fermentation. 13 months of ageing in new oak barrels (40%) and in barrels of one to two years, then 2 months in a tank