Soil is sandy, the vines being planted near the sea at an elevation of 200 - 250 m.asl.
Harvested mid/late September. After destemming, carefully selected grapes are macerated and fermented at a controlled temperature for 10 days. Next a malolactic fermentation occurs in stainless steel vats. Aged in stainless steel, then 5 - 6 months in barrique, and finally 5 - 6 months in the bottle.