|Composition of the land
||Nature of clay and silt with an average of skeleton.
||The fermentation takes place in vats "cone-shaped" stainless steel tanks at controlled temperature with pressing that integrate replacements. The maceration lasts for 18-22 days.
||Approximately 14-16 months of wood. Two-thirds in barrels and barrels of French oak (80% new and 20% second passage) and third in traditional casks.
||Enjoy with grilled meats, game and aged cheese.