Type of soil: volcanic, with deep clay and pebbles
Vinification: at the end of September and October the grapes are harvested, crushed and de-stemmed. Alcoholic fermentation at controlled temperature follows, with targeted punching down and pumping over. After alcoholic fermentation, malolactic fermentation takes place. With the first transfer, the wines undergo the assembly of the varieties and are left to rest on fine lees. Blend and aging follow until bottling in the following summer.
Aging: exclusively in steel, then in bottle for 4 months.