Grown at 770m altitude at the Moncenis vineyard in the Valle d'Aosta by the Joseph Vaudan winery within the I.A.R.
The vineyard has a south-east aspect with an average slope of 40%, with the vines growing in solid skeletal-rich sandy loam soils.

Grapes are harvested in mid September, before being destemmed and pressed. Slow temperature controlled ferment in stainless steel.

The wine is then aged for 6 months in their separate fermentation vessels, with a portion of that time on lees, before being blended and aged for a month in bottle before release.