Altitude:
380m above sea level
Type of soil:
calcareous marl.
Planting density:
5000 plants/hectare.
Training system:
traditional Guyot
Yield per hectare:
90 quintals
Harvest:
the grapes are harvested manually with strict care, in the first half of September.
Vinification:
after a soft pressing of the grapes, the must is decanted and stored at a controlled temperature. Fermentation takes place in autoclave, at 16 - 18 ºC, until the best balance is reached between alcohol, sugar and acidity.
