Grown at an altitude of 600/800 meters above sea level with soils that are sandy, the grain size typical of the region, with little depth (less than 50 cm, and an abundance of stoney residue.

Vinification is all destemmed grapes, maceration for 5-6 days, performing pump-overs three times a day at a controlled temperature of 27/28 C°. Ageing is all done in stainless steel vats to preserve freshness.