5,500 vines planted per hectare, trained using the Guyot method. Yield of 70 ql/ha.
Meticulous hand selection.
Soft pressing of the whole clusters immediately after harvesting. The juice is cooled and decants naturally, eliminating particles resulting from vinification. Fermentation occurs in stainless steel tanks at a controlled temperature.
Aged on the noble lees in stainless steel tanks with frequent batonnages.