Operated vineyard surface: 3.6 hectares
Exposure: East / South-East
Soil: red ferruginous and gravel Soil: located on old alluvial deposits
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 (30%) and in oak barrels of one or two years.