Operated vineyard surface: 41 ares
Exposure: East / South-East
Soil: well-balanced clay-limestone
Location: bottom of the hillside
After destalking the grapes, the berries are put into the vat for 15 to 18 days of cold maceration and for 5 to 6 days for the alcoholic fermentation. Ageing of 15 months in new oak barrels (40%) and in oak barrels of one or two years.
Braised beef, tajines, grilled and roasted pork