| No. plants per hectare |
4500-5000 plants / hectare |
| Vinification |
The mature grapes harvested by hand in boxes, are de-stemmed and placed in open vats, which begins fermentation activity by indigenous yeasts and in the absence of sulfur, with frequent punching down. The must remains in contact with the skins for 6 days without temperature control. The must wine is separated from the skins and place in barrels of 500-600 liters to continue fermentation. The elevation on lees lasts 12 months, during which the wine makes malolactic fermentation almost completely. |
| Ageing |
After bottling, which takes place without sterile filtration, followed by an aging in bottle for 6 months. |