||Altitude and exposition: 250 m. a.s.l., South-west.
|Composition of the land
||Medium-textured soil with clay and galestro.
||The grapes are vinified in small containers in order to encourage maximun extraction of skin components. Fermentation is carried out with natural yeasts, in full respect of the terroir, the wine rests on the skin for a least 18-20 days, during which time it undergoes punching down and brief pumping over are carried out.
||The wine is transferred to small French wood containers, where it undergoes malolactic fermentation and remains for a least 3 months. During this period the wine is racked a few times to make it clearer and prepare it for bottling.
||It goes well with mature cheeses, red meat and game.