Over 5000 vines planted per ha. at an altitude of 300/350 m. asl. Vines, on average, are 20 - 50 years old. Vineyards are south and south-west facing. Soil is partly calcareous, partly marl.
Natural fermentation occurs using only autochthonous yeasts. The maceration on the skins lasts for 12 days with careful controlling of the temperature. The wine is 70% matured in 25 - 30 hl. oak casks, and 30% in small oak barriques for 30 months. Finally aged in bottle for 10 months, at 15° C.