||Altitude: 35-40 m. a.s.l.
||Very limey soil, abundance of small stones; fine texture with pale coloured sections of chalk.
||Destalking followed by 21 days remaining on the skins; after racking malolactic fermentation in stainless steel.
||14 months in barriques (allier oak barriques used 2 or 3 times).
||A wine which has no fear of the riskiest matchings such as pork marinated with chili pepper or dishes of fish with rich fibrous flesh.