Soil: Calcareous-clayey marls, with 25% sand (Bussia);
Sandy-calcareous, with 20% clay (LeCoste)
Crop yield: 6,5 tons per hectare, i.e. 2,4 tons per acre
Harvest: Manual, with strict selection of the grapes in the vineyard and in the winery
Harvest time: Last 10 days of October
Vinification: At controlled temperature of 25° C. The maceration during 10 days, with two repassing of most over the grape dregs. Only after the malolactic fermentation the wine pass in 16 Hl barrels. March (2004)
Élevage: In 16-hectoliter French oak barrels, where the wine stay 28-30 months; the wine than remain in stainless steel for approximately 1 month before to the bottled
Bottling: The month of August of the year before release
Analytical data: 14,5% by vol. al. Cont.;
5,60 grams per litre total acidity;
27 grams per litre net dry extract;
90 mg./litre total SO2
