From a small three hectare plot of stoney clay and limestone soil. Vines average 40-years old. After strict selection at harvest, grapes are pressed very gently in a pneumatic press, the must is allowed to settle naturally and is racked 12-24 hours after pressing.  Fermentation takes place in temperature-controlled, stainless steel tanks for 4-6 months, and sedimentation occurs naturally.  The wine then ages a further 3-6 months on its fine lees.