Grafted to slow-growing rootstock and trained on traditional wire trellises (Guyot), this Sauvignon flourishes at an elevation of 450 m. (1,500 ft.). The favorable location of the vineyards, the very low yield, and the warm days and cool nights provide the ideal basis for the ripening of the grapes.
The grapes are crushed and the stems are removed in a pneumatic tank press. Before being pressed, an 8 – 10 hour long cold maceration takes place in order to enhance the fruitiness of the wine. Afterwards, the grapes are gently pressed and clarified through the natural settling of sediments. The alcoholic fermentation is carried out with pure strains of yeast at a controlled temperature of 19 °C (66 °F).