A wine from of vineyard of 10 hectares location 100 m above sea level with vines of an average age of 20 years. The moderate soils enjoy a gentle Mediterranean climate. The density of vines is 4500 to 6000 per hectare, which yields approximately 7000 kg of grapes. Cordon pruning and vine training keep the balance Harvesting is exclusively manual. Vinification begins with open must fermentation in conical oak fermentation barrels. After the malolactic fermentation in stainless steel tanks, the wine matures in new and used barriques for 18 months. It then matures in bottles for a further 12 months.