||Hot and dry summers, mild winters.
|Composition of the land
||Tending to loose soils of medium texture, sand and limestone, respectively.
||Sapling still free of foot (Latin vineyard).
||Manual harvest starting in late September and ends the first to second week of October.
||The alcoholic fermentation takes place in temperature controlled stainless steel tanks for a period of approx. 15 days, during which the pomace maceration enables the full deployment of the polyphenols contained in the skins in the must.
||Following early malolactic fermentation allows the flow of wine in barrels since the beginning of December. The aging in new French oak barrels, fine-grained, continues for a maximum of 16-18 months, after which the wine has acquired complexity, style and longevity. 12 months of bottle aging.
||Roast meats, grilled meats, game, enhanced by spices and cheeses of medium and long aging.