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 20 - 30%.

It pairs well with sea food, white meat, crabs, light Asian food. It is good to be served as aperitif and with fruit desserts.

After the harvest the grape berries were cold macerated for 12 - 48 hours. Fermentation held place in inox tanks with mixture of cultivated and indigenous yeast. After the fermentation it aged for 2 months on fine lees. 5% aged in 225l barrique barrels for 6 months.