||Pepples, gravel and sandy clay.
||Pruned-sour cordon trained.
||Manual with careful selection of grapes.
||Pressing and fermentation in stainless steel tanks controlled temperature. Malolatic fermentation: yes.
||The wine matures in 5-7 hl french oak tonneaux, first and second stage, for 30 months, fining in bottles for 10 months at least.
||Game, jugged hare, braised beef, chamois, wild boar and pigeon