||Northern facing. Altitude: 390 m. a.s.l.
|Composition of the land
||Well-drained calcareous and loamy soil.
||Usually starts during the first week of September.
||Followed by an immediate pressing of the grapes, maceration and short fermentation in temperature-controlled vats.
||The February following the harvest and after 45 days can be marketed and enjoyed at its best.
|| Well paired with tasty soups, meats and fresh cheeses. Served cooler, at 4/6 °C it is well paired with cold rice dishes and fried fish.