||Altitude: 700-750 m. a.s.l., with good range of temperature between day and night-
|Composition of the land
||The soil is volcanic, very rich in minerals.
||By hand into crates, in the mid-end of October.
||Fermentation : on the skins follows for 3 weeks at a controlled temperature of 22 °C. Maceration : cold maceration for 24 hours.
||In French oak barrique for 24 months and in the bottle for at least 12 months.
||Mature cheese, tagliatelle with Porcini mushrooms, ragout of white meat, game birds.