The grapes used to make this wine were planted between 30 and 8 years ago. Vines are planted 3,000 per ha.
Hand-harvested in the first half of September. Alcoholic fermentation takes place in glass-lined concrete vats using local yeasts, at a controlled tempeterature. The wine then spends 4 months in 2nd passage barriques, and is then aged for 6 months in the bottle.