Soil is rich in clay, with vines planted at an altitude of 400 m.asl.
Harvested in September. Grapes are carefully destemmed, then left to macerate and ferment at a controlled temperature for 10 days. The malolactic fermentation takes place in steel vats. Aged in stainless steel, 5 - 6 months in barrique, then 3 - 4 months in bottle.