|Composition of the land
||Moderately loose-packed, with patches of gravel.
|Yield x hectare
||90 quintals of grapes per hectare
||During the period of optimal ripeness, on 29 August and 5 September.
||In stainless steel vats for 18 days at a controlled temperature of +14 to +20 °C.
||Stored in the cellar at a constant temperature of +12° C, stabilised in refrigeration rooms until bottling.
||We recommend pairing it with vegetable soups, especially creamed soups, fish soufflés and flans, dishes based on eggs and asparagus. Also excellent with cured meats.