Altitude:
400m above sea level
Type of soil:
calcareous and sandy.
Planting density:
5000 plants/hectare.
Training system:
traditional Guyot
Yield per hectare:
60 quintals
Harvest:
manual in small boxes towards the end of September.
Vinification:
after a short skin maceration and a soft pressing, the must is fermented in a steel tank at a temperature of 16-17 ºC. The wine is aged for a long time on the lees, with frequent batonnage.