Altitude:
330 m s.l.m.
Type of soil:
Clayey-calcareous with presence of sand.
Planting density:
4500 plants/hectare.
Training system:
Traditional Guyot.
Yield per hectare:
75 quintals.
Harvest:
It is performed manually, in small perforated boxes, between the second and the third decade of October.
Vinification:
The fermentation takes place in steel at a controlled temperature of 28°C, subsequently, the wine is placed in large Austrian oak barrels where the malolactic fermentation takes place and in which it rests for 12-15 months before being assembled again in tanks of steel.