VINEYARD Hilly soils located at about 200 meters above sea-level Soil is a mix of calcareous structure and clay.

WINEMAKING The grapes are destalked and crushed. Maceration on the skins for 8/10 days at the temperature of 25/28°C. The malolactic fermentation naturally occurs in autumn or in the spring following the harvest. Aging takes place in steel tanks and in wood casks, for 6 months minimum. It is bottled after a light filtration.