-clay and limestone subsoil with alluvial soils and pebbles on the surface. -terraces of rounded pebbles.
After pressing, the must is cold-settled for 24 hours. Only the indigenous yeasts are used for the fermentation which occurs at a temperature between 17 and 21°C.
After fermentation, the wine is aged on fine lees (partly in oak barrels, partly in vats). The ageing lasts about 10 to 12 months depending on the vintage.
Colour: bright, green gold core with golden hints. Nose: Complex, aromas of quince, pear and honey. Palate: rich wine, aromas of honey, very ripe fruits (peaches, apricots), very long lasting wine.