Mostly clay with a high presence of rock fragments.
Unilateral spurred cordon.
Yield per hectare:
Period of Harvest:
Manual harvesting at the end of September, in small cases.
Vinification and aging:
The grapes are fermented in cement tanks without the use of selected yeasts. Maceration on the skins for about 20 days at a temperature between 24-25 ° C during which the skins are frequently bathed. The malolactic fermentation takes place in barriques. Aged for 15 months in french oak barrels in part new and in part used for the second and third times.
Further aging in bottle for 12 months.