||Medium-textured, limestone soils.
||Vertical trellis training and guyot pruning,
||The grapes are harvested by hand from about the10th to the 20th of september.
||After cryomaceration of grapes at 5 – 8 °C for 4 – 6 hours, the must ferments for about 30 days in stain steel tanks at 12 °C.
||In the bottle for 3 months. Aging takes place for 3 months on the lees.
||Seafood starters, shellfish and smoked fish.