|Composition of the land
||Clay, and limestone rock.
|Plants n. x hectare
||5500-6600 vines per hectare
||Hand-picked grapes manually sorted at the winery.
||Fermentation with indigenous yeasts. Cap managed with punchdown. Maceration on the skins for 3 weeks.
||12 months in french and austrian oak casks of varying sizes.
||First courses such as pasta. Meat dishes and moderately aged cheeses.