|Composition of the land
||Soil chalky soil with a large proportion of iron oxide, giving the soil its characteristic reddish colour and the wine its structure.
||Maceration and vinification take 2 to 3 weeks indigenous yeasts maceration and fermentation temperatures under total control. "Pigeage"(punching down of the cap during fermentation): once a day until half of fermentation is done; one pumping over ("remontage") per day till the end of the fermentation.
||14 to 18 months in barrels (20% in new oak).