| Climate |
Altitude: 300 – 450 m a.s.l. |
| Soil composition |
Moderately loose and pebbly of morenic and fluvial origin. |
| Harvest |
The first half of September when fully ripe. |
| Vinification |
The grapes are soft-crushed and the resulting must is racked into stainless steel tanks to ferment for 8-10 days at a controlled temperature of 16-18°C. |
| Ageing |
The wine remains on the lees for several weeks to acquire volume and complexity before being bottled. |
| Pairing |
Excellent as apéritif, seafood salads, main courses, savoury soups, and white meats. |