Operated vineyard surface: 53.97 ares
Exposure: East
Soil: clay-limestone composed of small limestones stones
Location: bottom of the hillside
After destalking the grapes, the berries are put into the vat for 15 to 18 days of cold maceration and for 5 to 6 days for the alcoholic fermentation. Ageing of 15 to 18 months in new oak barrels (35%) and in oak barrels of one or two years.