Guyot with 5000 vines per hectare, 8 buds per vine. Green cover between the rows.
Harvesting method: manual, of selected bunches towards mid-September. Slow grape withering in the drying room until January.
Crushing and pressing of de-stemmed dry grapes in January. Fermentation at a controlled temperature of 24°C. Maceration of the must for 25 days in contact with the skins, with daily Pumping-over. Malolactic fermentation.
The wine is aged in tonneaux and 50 hl casks for 30 months. It is then left to mature for at least further 12 months in the bottle before sale.