The fruit comes from flat land on alluvial, sandy soils at an altitude of 220m. The vines are trained on a modified Moser training system and planted to a density of 3,500–4,000 per hectare. Selectively hand harvested. The grapes are slowly airbag pressed as whole clusters, with some skin contact. Fermented with cultured and natural yeast in a mixture of cask and stainless steel tank from 500 to 5,000 litres, depending on batch quantity. Fermented for 5- 10 days at temperatures between 20 and 22 degrees. Lees aged for three months with no bâtonnage. Racked twice all up, and given a light filtration before bottling.