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:
60 quintals
Harvest:
manual, is made during the first fortnight of October, the carefully selected bunches are quickly started to wine.
Vinification:
alcoholic fermentation and maceration lasts about 12 days, the temperature is controlled if it exceeds 29,5 ºC to obtain maximum extraction of polyphenols. Malolactic fermentation attenuates the acidity of the wine, typical of the grape, giving it harmony and balance. It is then aged in medium-capacity oak barrels for about a year.
