|Composition of the land
||Tough, rather clayey and rich in brown coal.
||At the beginning of October
||Cold pre-maceration, fermentation at controlled temperature with rare and soft pumping. Fermentation of must ends without any contacts with the skins in order to exalt only the noble tannins. Alcoholic fermentation: in stainless steel for 14 days.
||In new French oak barrels for 24 months.