Located at 420 meters above sea level with an east-south-east exposure, the vineyard and olive grove rest on dark, stingy and proud earth mixed with a sea of whitish limestone with excellent drainage and a natural thermal flywheel. Manual viticulture conducted without the use of chemistry on about three hectares of terraced land, olive groves for another scarce hectare and one hectare of wood. The fruits for the production of red wines ripen from the cabernet franc. The vineyard to the south is a stony ground, La Beccaccia the result. For the Black Label and for the Classic Method, Chardonnay is certainly the protagonist, but Pinot Bianco contributes to some wines by giving its characteristic freshness. The "Gradoni" to the north-east and the "Ruc" with exposure to the east are cultivated with Chardonnay, the "Rocol", facing south-east, offers Pinot Blanc. The southern vineyard "La Valletta" gives away its pinot noir. The minimum waiting time on the lees for the Classic Method is 48 months. The disgorging operation is carried out by hand, à la glace, bottle by bottle, without sugar or elements unrelated to the wine being added to any of the Classic Method wines. No liqueur, just the same wine. When vintage and wild boar allow, 1,080 bottles are opened each month. For still wines, refinement has no precise rules for refinement except for waiting a year in the bottle before being sold.