This vineyard has a south and south-easterly exposure. Soil is of a medium density, and is a balanced mix of chalk and limestone. Vines planted in the early 90s, guyot-trained and planted at 4,500 per ha.
Hand-harvested, usually in the second half of October. The fermentation process lasts 15 days, and is carried out in large French oak barrels at a controlled temperature with daily punching down. The wine is then matured for 10 months in 3 - 5 hl. barrels - where the malolactic fermentation also takes place, and next in 35 hl. French and Slovenian oak barrels for 20 approximately months. The wine is usually bottled in August, then laid down to age for at least 12 months before commercial release.