From the Ginestra vineyard. Vines are guyot trained, and are southwards-facing. Soil is clay and chalk-based, providing ideal water retention and drainage. Planted at 300 - 350 m.asl, with approximately 4,000 vines planted per ha.
Vinification
Hand-harvested in early October, then immediately crushed and de-stemmed. Maceration lasts 18 - 25 days in special tanks to gradually extract the noble components in the skins. When a suitable balance has been reached between tannins and colour, the wine is drawn off and the first rackings are carried out. Traditionally matured in 35 hl. casks of French oak for 3 - 3.5 years. Finally the wine is refined in the bottle for 6 - 12 months.
