Guyot with 5000 vines per hectare, 8 buds per vine. Green cover between the rows.
Harvesting method: manual, of selected bunches, at the end of October. Slow grape withering in the drying room until November
Crushing and pressing of de-stemmed dry grapes in February. Fermentation at a controlled temperature of 10°C. Maceration of the must for 20 days, with daily pumping-over
the wine is aged in tonneaux for 6 months and then a further 12 months in steel tanks. It is then left to mature for at least 6 months in the bottle before sale.
Yeld: 15 hl/ha.