A wine from a vineyard of 10 hectares located 100 m above sea level, where the vines flourish for 20 years on average. The moderate soils enjoy a gentle Mediterranean climate. The density of vines is 4500 to 5400 per hectare, which yields approximately 7000 kg of grapes. Cordon pruning and vine training keep the balance; And harvesting is exclusively manual. Vinification begins with open must fermentation in conical oak fermentation barrels. Following this, the wine matures for ten months in the malolactic fermentation in barriques, some of which are two years old, while others are three years old. 6 months of bottle maturation then follows.