On the surface there is mixture of loam and sandy soil with enough humus, in the depth the ground is marl sandy geological structure of the ground. The vine grows at 300 to 400 metres above sea level. The slope is 10 – 20 %.

It pairs well with white meat, poultry, veal, beef, vegetables with oil and vinegar.

After the harvest the grape berries were cold macerated for 12 - 24 hours. Fermentation held place in inox tanks with mixture of cultivated and indigenous yeast. After the fermentation it ripened for 3 months on fine lees. 20% aged in 2000l wooden barrels for 6 months.