| No. plants per hectare |
6000 vines per hectare first planting vineyard, 11000 vines per hectare La Vela vineyard. |
| Harvest |
The grapes are harvested by hand when fully ripe, destemmed and gently crushed. |
| Vinification |
The first part of the fermentation takes place in a horizontal winemaker at a controlled temperature of 24-26 °C with delicate and slow fulling. Once the must has reached an alcohol content of 7-8 degrees, it is drawn off and transferred into barriques where the alcoholic fermentation finishes, the malolactic fermentation and the slow ageing phase begins. |
| Pairing |
It can be combined with a wide range of dishes from simple appetizers to rich salads, pasta dishes, fish such as smoked salmon; suitable for more complex and structured white meat dishes, such as pork loin or chicken cacciatora with roasted vegetables, or with red meat, such as veal or kid steaks. |