From the hillside vineyards in Kurtatsch (400 - 700 m.asl). Soil is composed of chalk, gravel and moraine in Kurtatsch. Vines are guyot-trained, with 6,000 - 7,000 planted per ha. yielding 40 – 55 hl. per ha.
Grapes are first macerated for 6 – 8 hours, then the fermentation process begins, kept at a constant temperature of 20°C in stainless steel tanks. Maturation takes place on the fine lees for 6 months - 50% of the wine is fermented and aged in large oak casks.