Operated vineyard surface: 67.45 ares
Exposure: South-East
Soil: silty clay with inclusion of crinoidal limestone
Location: mid-slope
After destalking all the grapes, the berries are put into vats for the cold maceration and then the alcoholic fermentation. 12 months of ageing in new oak barrels (30%) and in barrels of one to two years, then 4 months in a tank