|Composition of the land
||Glacial deposits, gravelly, with high content of limestone, loamy in the upper soil.
||Soft crushing and pressing of the grapes, spontaneous fermentation (approximately 15 days) and malolactic fermentation in stainless steel tanks.
||Maturation during twelve months partly in stainless steel tanks, partly in small oak barrels of 225 litres.
||White and red meat, poultry, duck, venison, mild cheeses.