||Vineyards medium and high hills (300-400 m. a.s.l.), facing south and southwest.
|Composition of the land
||Planted on soils of origin miocenicoelveziana, rich in limestone and gray marl alternating with sands.
||Fermentation is, according to tradition, carried out at a controlled temperature (30-31 ° C) in stainless steel vats with floating cap, for a period of 15 days, with frequent pumping to optimize the extraction of the polyphenols.
||1 year in oak barrels of Allier and another year in barrels of 2,000-3,000 liters, always Allier oak. After a light clarification, the wine is bottled for further refinement, which varies in function of the characteristics of the year, but which is never less than 12 months. This will reach its peak after 8-10 years after harvest, but then varies in duration, perhaps significantly, depending on the year.
||Ideal in the approach to dishes of red meats and cheeses of medium and long aging. Also perfect the after-dinner conversation.