SOIL COMPOSITION: Soil with a high incidence of limestone areas rich in clay and stones
ELEVATION: 320 meters above sea level
PLANTING DENSITY: 4400 vine stocks each hectare
PRODUCTIVITY: 6 tons of grapes each hectare
VINE TRAINING: Spurred Cordon
CLIMATE: Changing in temperature and humidity every year, the weather strongly characterizes the quality and every year is a special vintage
HARVEST: The manual harvest starts at the beginning of October. Only excellent quality, perfectly matured grapes will be harvested.
WINE MAKING: No more than 3.0 tons of grapes for each single harvest. Fermentation in stainless steel vats, with temperature control (28-30°C) only using natural yeasts.
Maceration lasts about 10-15 days with frequent pump-overs of must and délestages. The malolactic fermentation in steel vats finishes towards the end of November
AGEING: In stainless steel vats and some vintages in 15hl wooden barrels. After 18 months it is bottled and aged for further 6 months before its release