Vinification: Vines are planted at an altitude of 220-300 metres above sea level with various exposures. The soil is soft clay, slightly skeletal and the vines are planted with a 5,000 – 6,000 density per hectare. Harvest is done by hand.
Fermentation takes place in conical stainless steel vats at a controlled temperature with pressing and pump over techniques. Fermentation and maceration.