|Composition of the land
||Marl and sandstone flysch of Eocene origin.
||Manual, first 20 days of September.
||Low environmental impact integrated pest management.
||The grapes are carefully destemmed and left to macerate for a short period. Next, the fruit is soft crushed. The must obtained is then allowed to settle. Fermentation takes place in temperature-controlled stainless steel tanks.
||After fermentation, the wine is left on the lees for six months. The bottled wine is aged in temperature-controlled binning cellars for a minimum of two months.
||Excellent as an aperitif, it is also an outstanding partner for asparagus, vegetable soups, creamed pulses and marinated fish.