|Composition of the land
||Mainly clayey and calcareous, providing ideal water retention.
||Picking by hand in the first ten days of October.
||The grapes are crushed and destemmed immediately after picking. Maceration follows for 15 to 20 days in special tanks to allow for a gradual release of the noble components in the skins. When the ideal rapport has been reached between the extracted tannins and colour, the wine is drawn off and the first rackings are carried out.
||Traditional-style, 30 to 36 months in casks of French oak holding 35 hl and 6 to 12 months in bottle.
||Red meats and game. Sirloin steak, roast kid, mature hard cheeses.