| Climate |
Altitude: 300 m. a.s.l. Exposure: north. |
| Soil composition |
Blue clays with sparse rock outcrop, fossiliferous calcareous sandstone consisting of a mixture of shells of marine shells bound by limestone cement. |
| Cultivation system |
Unilateral spurred cordon. |
| Harvest |
Second week of September. Manual. |
| Vinification |
Fermentation with indigenous yeasts with previous preparation of the pied de cuve, manual punching, macceration for 3-4 weeks, spontaneous malolactic fermentation. The wine is not clarified or filtered. |
| Ageing |
6 months for 60% in French oak barrels of 15 hectoliters and the remaining part in steel, 6 months of aging in bottle. |
| Pairing |
Dishes, red meat and game. |