||Altitude: 150-210 m. a.s.l. Exposure: south-south west.
||Espalier with guyot pruning.
||Manual harvest in small plastic boxes. The grapes are de-stemmed and soft pressed, then brought to 4° C and criomacerated for 6 hours.
||Soft pressing and fermentation in stainless steel tanks.
||Stainless steel tanks for about 8 months.