||The vineyards are situated at an average altitude of 270 meters above sea level.
|Composition of the land
||It is composed of layers of sand and stones which lie 2 to 5 meters deep and rest on beds of clay.
||The grapes which go into the making of Percarlo are selected, bunch per bunch, from vineyards whose soil dates predominately to the Pliocene epoch.
||The grapes are usually allowed to mature beyond the normal degree of ripeness. Fermentation and maceration take place in enameled cement vats and last up to 35 days. The yeasts produced are natural.
||Percarlo is aged in French oak barriques for 20-22 months, bottled unfiltered and held in bottle for another 18 months before being released.