| Climate |
Mild winters with very dry springs and summers. |
| Cultivation system |
Espalier with spurred cordon or Guyot. |
| Harvest |
By hand, when grapes are fully ripe with a selection of bunches. |
| Vinification |
Traditional maceration for 8-10 days and fermentation of the must at a controlled temperature with periodic pumping-over and delestage. Malolactic fermentation occurs in stainless steel. |
| Ageing |
2-3 months in the bottle. |
| Pairing |
It pairs well with roast lamb, kid, red meat, game, and venison. |