|Composition of the land
||Medium dense, facing southwest.
||Rigorously selected in a slightly over-ripe state, the bunches of grapes are hand picked and carried to the winery in small baskets to avoid damage to the individual grapes. The grapes are vinified with cold maceration of the must, complete with the skins (cryomaceration in hyper-oxygenation). Temperature controlled fermentation. Tartaric stabilisation refrigeration at -4 °C for 6 days. Cold sterile bottling by microfiltration.
||In bottles for at least 6-12 months, depending on the vintage.
||Almost all seafood dishes, plus highly elaborate first courses with white sauces and cheese, white meats, cheese, also medium mature cheeses and dishes based on mushrooms or truffles.