|Composition of the land
||Hilly, mainly clay with medium presence of stones.
||Espalier training with Guyot pruning.
||Second week of August with manual harvest and grape selection.
||The grapes are destemmed and cooled, then softly crushed in absence of oxygen. Fermentation: 15 days, in steel tanks, at low temperature (14-15 °C).
||In steel tanks, 6 months on the fine lees at 10-12 °C. 2 months at controlled temperature (18 ºC).
||Matchless with risotto with artichokes, with red mullet fillets or swordfish rolls.