Soil is sandy, with vines planted at 200 - 250 m.asl.
Harvested in September. Grapes are carefully selected, then destemmed and left to macerate and ferment at a controlled temperature for 15 days. Malolactic fermentation takes place in stainless steel vats. Aged in stainless steel on the fine lees, then approximately 1 - 2 months in the bottle.