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: the must is left to decant 24 hours in a steel tank and subsequentially put in barrel where it fermentes spontaneously and matures on its lees for 12 months. After a short 3 months pass in steel, the wine is bottled without any filtration practice and continues its refining for another 6 months.
Service temperature: 12°C
Gradation: variable according to the year in which is produced