Selected parcels on the best exposed hills at more than 200 metres average altitude. The vines, trained by the cappuccina systems, grow on soil made up mainly of marl and sandstone.

The well ripened grapes are vinified by the traditional red wine method at a controlled temperature, with about 10 days of maceration followed by frequent remontages; the alcoholic fermentation is followed by the malolactic at the end of which 80% of the wine rests for at least 6 months in stainless steel, the remainder is transferred to French oak barriques; there follows a further ageing in bottle.