Most of the grapes come from vineyards of low density (about 5,500 plants per hectare), 25% of the vines are cultivated using trellis. Semi-hilly terrain with clay and calcareous soils with medium structure and stones rich in minerals.

After the harvest, the grapes are immediately transported to the winery, where they are carefully selected and crushed. Fermentation takes place in stainless steel tanks at a controlled temperature. After the end of the fermentation, the wine may continue to harmonize for a few months in the fine yeast.