The soil is white limestone with a surprising whiteness on the surface. When it dries up, the upper layers form a natural barrier, restricting evaporation. This reserve of moisture contributes to the roots' development.

Early harvest, usually at night, to preserve natural acidity and prevent oxidation. Alcoholic fermentation takes place in temperature-controlled stainless steel tanks (12–15°C) with the aim of preserving the primary aromas and the wine’s fresh, varietal character.

Short ageing on fine lees for 2–4 months, with occasional bâtonnage to add body on the palate without losing freshness.

Pairing suggestions: Fish tacos with lime, steamed mussels, light pasta with herbs, fresh cheeses