Altitude:
270m s.l.m.
Type of soil:
calcareous, medium texture tending towards clayey.
Planting density:
4500 plants/hectare.
Training system:
traditional Guyot
Yield per hectare:
70 quintals
Harvest:
It is carried out manually, in small perforated boxes, between the end of September and the first ten days of October.
Vinification:
maceration and fermentation last an average of 10 days, at a controlled temperature of 28°C. After malolactic fermentation, the wine is aged for a few months in steel tanks and is put on the market in the spring following the year of production.
