| Harvest |
First week of October by hand in 14 kg crates. |
| Vinification |
Picked grapes are fermented for 9 days between 23 and 28 °C, followed by a maceration that last 10 days. The vines which produce this wine are all low bush. There is no irrigation or use of chemical fertilizer. A strict pruning in winter is followed by a green prunning in June. |
| Ageing |
18 months in barrels from 2 different types of oak, 12 months in bottle. |
| Pairing |
Red meat, blue fish, cured cheese and cold meats. |