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 September. Slow grape withering in the drying room until mid-February.
Crushing and pressing of de-stemmed dry grapes in February. Fermentation at a controlled temperature of 16°C. Maceration of the must for 20 days in contact with the skins, with daily pumping-over. Malolactic fermentation.
The wine is aged in tonneaux for 12 months and then a further 6 months in steel tanks. It is then left to mature for at least 6 months in the bottle before sale.