||Altitude of 450 m. a.s.l.
|Plants n. x hectare
||2800-3300 plants per hectare.
|Yield x hectare
||An average of 7 tons of grapes.
||Usually occurs mid September.
||Vinification: in Cabreo Cellar Estate. Grapes are hand picked and soft pressed at 0,20 atm.max. The juice is then cold decanted for 24 hours. Alcoholic fermentation: French oak barrels (50% new and 50% one year old) for a period which varies from 15 to 20 days. Malolactic fermentation undergoes in the same oak barrels.
||Ageing process: 12 months in oak barrels with “batonnage”. Ageing in bottle: minimum of 6 months.
||Complements: white meat, fish, shellfish and aged cheeses.