| Soil composition |
Loamy-sandy with areas rich in skeleton. |
| Harvest |
Thirid ten days of September. Manual with selecion of bunches in the field. |
| Vinification |
Pressing and delicate de-stemming of the grapes. Fermentation in steel tanks with controlled temperature of about 25-28 °C with grape maceration for 10 days. During fermentation frequent crushing and refitting are performed. |
| Ageing |
Once malolactic fermentation has terminated the wine is placed in French oak barrels of various seizes where it rests for 12 months, after which the wine is bottled and refined for 12 months, agter which the wine is bottled and refined in glass for a number of months before being markedted. |