|130 ha (321 acres)
|granite slopes rising above the river - the lie of the land is too steep to allow any mechanized picking
|Average vine age
|Vine growing conditions
|After pressing and racking, the must is entirely fermented in new oak casks.
|The wine is then left to age on its lees for nearly six months. It undergoes periodic stirring until the end of the ageing by rotation of the casks (oxoline system).