||30 hectares of vineyards, established for twenty years, with a density of 3000 vines pruned using the Gujot system; a further 22 hectares with 10-year-old vines are pruned on spurred cordons 80 cm from the ground with a planting density of 5000 vine-stocks/ha.
||Starting from the first ten days of October.
||Pre-fermentative maceration at 5°C for 10 days was followed by alcoholic fermentation for 7-10 days at a temperature of 22 °C.
||The wine is put into barriques for 10-12 months, depending on the age of the wood, after malolactic fermentation.
||Red meats, game and mature cheeses.