Altitude:
400m above sea level
Type of soil:
calcareous, medium texture.
Planting density:
5000 plants/hectare.
Training system:
traditional Guyot
Yield per hectare:
70 quintals
Harvest:
manual, carried out in the second half of September.
Vinification:
maceration and fermentation last an average of 7-8 days, at a controlled temperature of 28°C. After malolactic fermentation the wine is aged for a few months in steel tanks.