Soil: silty, clayey limestone with gravel horizons (ancient alluvium of the Wurm)
Winemaking: The must is obtained "by bleeding" after a few hours of maceration. The fermentation is maintained at a temperature of 19-20 ° C with a flag. In the end, after 8 to 10 days, the wine is racked with aeration and kept on fine lees in tanks. After cooling down, the wine is bottledat the end of winter.