||Type clay and calcareous soil facing South-west and south-east.
||Maximum of 7,000 kg per ha.
||In stainless steel vats with the emergent cap system and maceration on the skins for between thirteen to seventeen days. Fermentation temperature is controlled from 28 to 30 °C. Malo-lactic fermentation occurs at the end of fermentation and drawing off.
||For three years, for two of which the wine is kept in large Slavonian oak barrels, six months in stainless steel vats and six months in bottle.