|Composition of the land
||The soil is chalky mixed with medium consistency tufaceous layers.
||The grapes are pressed softly and the must obtained is cooled down to a temperature of 10 °C in order to achieve a natural clarification.
||The must is fermented with selected yeasts, in stainless steel tanks at a temperature of 16 °C where it is kept until it is bottled, usually in February/March.
||Seafood in general, particularly mollusks and shellfish. Vegetables and soft cheeses.