| 每公顷植物数量： |
4500-5000 plants/hectare. |
| 酿造 |
The mature grapes are destemmed and placed in open vats to begin the fermentation 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 which is then separated from the skins and placed in barrels of 500-600 litres to continue the process. The elevation on lees lasts 12 months, during which the wine undergoes an almost complete malolactic fermentation. |
| 陈年 |
After bottling, which takes place without sterile filtration, the wine further ages in the bottle for 6 months. |