Guyot with 5000 vines per hectare, 8 buds per vine. Green cover between the rows.
Harvesting method: manual harvesting of grapes at the end of September.
Crushing and pressing of de-stemmed grapes. Fermentation of the must for approximately 15 days at a controlled temperature of 16° C.
The wine matures 5 months in steel tanks, and 2 more months in the bottle before sale..
Yeld: 65 hl/ha.