- Climate: Mediterranean with Atlantic influence
- Soil type: Clay and limestone with gravel.
- Elevation: 60 – 120m
- Age: 13 to 18 years old
- Pruning: Guyot simple
- Harvest: Mechanical at night to avoid oxidation
- Average yield: 65 hl/ha
- Density of planting: 4400 vine plants/ha
Destemming of the grapes and cooling down of the must at 12°C upon arrival at the winery.
No skin contact, pneumatic pressing and filtration of the must and lees, racking at 8/10° °C for clarification of the wine.
Fermentation is made with selected yeasts at 18°C for 24 days. Part of the blend (30%) is aged in oak barrels for 5 months. Starting of malolactic fermentation for 15 % of the wine.