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The soil of the plot, which lies on the plain, has a decent amount of clay and is rather pebbly.
Guyot and double arched cane
Fermentation: Temperature controlled fermentation (26-28°C) occurs with maceration on the skins and frequent pumpovers in wooden and stainless steel vats for about 8-10 days. Aging: The wine ages in stainless steel vats until the following spring, to preserve its varietal character, the fresh rich aromas and the pleasant polished tannic finish.
It complements roasts, duck, classic lasagne, vegetable gratin, rosemary roasted potatoes and semi-hard cheeses.