Mostly clay with a strong presence of rock fragments.
Unilateral spurred cordon.
Yield per hectare:
Period of Harvest:
Manual harvesting in early October, 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 30 days at 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 used for the second and third times.
Further aging in bottle for 12 months.