|Yield x hectare
||60 quintals of grapes per hectare
||During the period of optimal ripeness, at the end of September.
||With the technique of maceration on the skins at the controlled temperature of +10 to +28 °C for a period of 10 days. Wines kept in stainless steel vats for approximately 6 months.
||3 years in oak barrels of various origins (Allier, Limousin and Slavonia) to complete malolactic fermentation, 6 months in the bottle before being marketed.
||Pairs well with grilled red meats, game, poultry and aged cheeses.