||200 m asl;exposure south/ south-west
||VSP (Vertical Shoot Positioning) with spur cordon
||Destalking and crushing are followed by skin contact for 4-8 hours. After the grapes are pressed the must is allowed to settle for 24-36 hours at 5°C. Alcoholic and malolactic fermentation take place in 30% new barriques (50% allier 50% never).
|| Prior to racking, batonnage is carried out every 6 weeks for about 8 months. Filtration, through a coarse filter (without fining) occurs prior to bottling.
||Any dish with intense flavour, both fish and meat.