Training system: bower and guyot.
Harvest: end of September.
Vinification: rapid grape pressing with brief maceration in the press. Significant must selection and initiation of alcoholic fermentation at controlled temperature.
Aging: 6 months in stainless steel vessels with frequent pump-overs. 5% ageing in wood barrel.
Total acidity: 7g/L
Maximum total sulfur: 90mg/L