||Altitude: 500 m. a.s.l. South-Eastern exposure.
|Composition of the land
||Harvest by hand with collection in cases, after a thorough selection, about at the end of September.
||Trading and fermentation in French oak vats (temperature by 28-35 °C, daily stomping).
||After 20-25 days follows the drawing off from the vats, subsequently the wine is racked in barriques. Here it remains for 12 months.
||It goes well with white and red meats, roast, game, fillet, lamb. Refined and elegant wine.