The grapes are grown over thin calcareous marl soil between 200 to 248 metres above sea level. The slopes are facing south-west and west which allows the grapes to obtain maximum ripeness during the summer. All the grapes were hand-harvested and selected on a sorting table. Fermentation is with the indigenous yeast in temperature-controlled stainless steel tanks and aged in there for five months. The wine comes in a special wooden box.