- Soil type : Clay and limestone.
- Climate : Mediterranean, with oceanic influence
- Altitude : 250 to 280 m
- Density of planting : 4 400 feet/ ha
- Harvest : hand-picked
Entire bunches pressing out with pneumatic press. Racking at low temperature (8°C). Fermentation temperature controlled (18°C). Traditional method: first fermentation in vat then bottle fermentation follows (second fermentation). Bottles will be resting for 15 months at least on laths in air-conditioned cellar. 3 months before launching, bottles disgorging is done, then we add a « liqueur d’expedition » and we finish with the cork plugging.