The grapes are harvested when just ripe. They are rapidly pressed. The must is racked at low temperature for about 12 hours with SO2 and seeded with yeast. Fermented at a low temperature(17-19°C). Alcoholic fermentation of 1 week. The wine is fined and stored under inert gas at a low temperature. Varied over the whole producing area, this vatful has been especially selected on clay-chalky and stony soils.
