The cellar was created in 1978, built on a hillside slope, partly buried, which allows a wine-making process by gravity, thus sparing excessive pumping. Grape harvest is totally manual and the location of plots around the cellar allows to assemble grape varieties in the vat on the same harvest day.Wine-making processes are made by semi-carbonic maceration (grapes are neither destemed nor trampled beforehand, but partly crushed).
This vinification method allows fruity and supple wines with sustained and bright colours. Moreover, they are not filtered, so as to keep flavours, matter and character.