32 hectares with greatly diverse terroirs:
- sandy and sandy-clay soil with ironpan at a depth of 60-80 m - sandy-gravel soil
- sandy-clay soil
Pruned to six spurs, green harvesting, leaf thinning, picking and sorting by hand.
The old fermentation cellar was recently rebuilt and now houses tempe- raturecontrolled stainless steel vats. A new ageing cellar was also built.
18-24 months in new oak barrels with racking every 3 months. The final blending is done just before bottling, and the wine is neither fined nor filtered.