From the Santo Stefano vineyard, which measures 6.7 ha. Soil is a combination of marn and chalk. Vines were planted in the 70s and are guyot-trained.
Hand-harvested in early October. Vinified according to traditional methods, with an automatic pumping-over system. Fermented for 10 - 12 days at a controlled temperature (maximum 30º C). The malolactic fermentation is then carried out in wooden barrels, at a constant temperature of 18°. Aged in French oak barrels for 24 months, then for a further 12 months in the bottle.