Soil: Medium-textured with calcareous marl and gypsum, located around the 45° parallel north.

Cultivation: Guyot-trained

Harvesting: By hand

Vinification: Soft pressing with pneumatic press at 0.8 bar. Fermentation with cultured yeasts at 16-18°C controlled temperature.

Refining: Temperature controlled stainless steel, charmat method. During aging the wine undergoes several analytical controls to assure its integrity.