Vineyards: The vineyards are planted on plots of land with different and composite morphological characteristics, as well as with a strong presence of limestone. These areas are also rich in rocks and rather rich in clay and are located at an altitude between 100 and 300 meters above sea level, facing South / South-West.
Harvest: The grapes were hand picked without interruption, between the last week of August, for the Merlot, and the first week of September for Cabernet Sauvignon.
Production: A very gentle crushing and de-stemming of the grapes was followed by fermentation in temperature controlled steel vats (between 30° – 31° C, without the addition of yeast ). The maceration on the skins lasted 12 to 14 days for the Merlot and 9 to 10 for the Cabernet Sauvignon. It was followed by pumpovers of the musts and délestages. The secondary fermentation (malolactic fermentation) also took place in steel vats.