|Composition of the land
||Clayey and calcareous soils.
||The grapes are picked by hand and placed in small containers to prevent excess pressure on the grapes. Destemming and slow must fermentation (20-24 days) in stainless steel tanks (gravity-flow).
||Malolatic fermentation and aging for 12 months partly in big oak barrels (12 hl), partly in barrique. Finally, aging for 8 months in big wooden barrels (70 hl) and 8 more months in the bottle.
||An excellent table wine, perfect for serving with roast meats, game and spicy cheeses.