-The company has a total area of 7 hectares of which 1.2 hectares are vineyards. South-west exposure on a hill at 250 meters above sea level, on a slope constantly ventilated by the sea breeze in the morning and by the terrano wind in the evening. The vines grafted in the field have their roots in maritime marls and calcium carbonate. -Agronomic management is based on the use of mixed green manure to cover the soil in winter. The protection from pathogens during the vegetative phase is done with minimal quantities of copper before and sulfur after the setting of the flower. The grapes come exclusively from personally managed vineyards. - The operations which are minimal, are carried out with a tractor. -In the cellar where the grapes arrive intact in hand-picked crates, the fermentations are conducted by indigenous yeasts inoculated en masse following the preparation of a pie de cuve. Management of temperatures in relation to seasonal temperatures, in any case never lower than 18 degrees nor higher than 25. At the end of fermentation, the first racking is carried out and 1gr./Hl of metabisulphite is used to avoid oxidation. From the decanting, constant batonage is carried out for about two months to put the fine lees back in suspension in order to protect the wine from oxidation, increase its aroma and its body. The period is over batonage with the first period of the waning moon, another racking is carried out to make the wine cleaner, analyzes are carried out to establish the levels of sulfur dioxide to be used and it is bottled.