Terroir: clay- limestone soil
Age of the vines: 40 to 50 years old
Vinification: Grapes are hand-harvested. Maceration in stainless steel vats for 4 to 5 days. Gentle pressing and natural fermentation (with indigenous yeasts) in oak barrels for 15 days. The ageing is in recent oak barrel for 15 to 18 months.