|Composition of the land
||Moderately loose-packed, with patches of gravel.
|Yield x hectare
||85 quintals of grapes per hectare
||During the period of optimal ripeness, on 12 September.
||In stainless steel vats for 18 days at a controlled temperature of +16 to +22 °C. Grapes conditioned at +10° C and vinification without the skins through soft crushing.
||Wine stored in the cellar at a constant temperature of +12° C, stabilised in refrigeration rooms until bottling.
||Excellent as an aperitif, pairs well with fish-based appetizers, soups, remarkable with white meats, goes especially well with shellfish.