||Hot and dry summers, mild winters.
|Composition of the land
||Soils tend to be medium textured, clay, sand and limestone.
||The harvest of grapes Carignan, in regular years, beginning in the second half of September and ends in early October.
||The juice is fermented with the skins at a temperature between 25 and 30 ° C. The whole mass is subjected to periodic replacements which facilitate the passage in solution of the compounds present in the pomace. The malolactic fermentation gives character to the wine of softness, which is then aged for several months in cement tanks before being bottled.
||Serve in a glass of large and medium-size imboccattura average temperature of 16-18 ° C. Wine to pair with important dishes and savory main courses of red meat, game and poultry.