| Climate |
Altitude: 200 - 250 m. a.s.l. |
| Harvest |
Manual in boxes up to 12 kg during the first or second week of October. |
| Vinification |
De-stemmed and crushed, in thermo-conditioned cement tanks; with fermentation at a controlled temperature for 10/15 days. |
| Ageing |
In concreet tanks for 8 months. |
| Pairing |
Meat carpaccios, white meats, roast pork, cured meats, medium-aged cheeses. |