Type of ground: clay with an important presence of disintegrated rock
Altitude: 200m above sea level
Growing system and soil management: spured cord with plant space 2,5m x 1m and spontaneus intertion with mechanical machining of the under-row
First year of production: 2012
Harvest: manual, in small cases
Winemaking: fermentation takes place in small steel tanks with indigenous yeasts, during which traditional re-assemblies are carried out in the first 3 days and one delestage per day until the end of alcoholic fermentation. In the following spring the wine is put in barrels where it matures for a period of 24 months to then continue aging in the bottle for another 12 months.
Service temperature: 18-20°C
Gradation: variable according to the year in which is produced