| Soil composition |
Loamy-sandy, with prevalent sandy areas. |
| Harvest |
First ten days of September. Manual with selection of bunches in the field. |
| Vinification |
Soft pressing and subsenquetn static clarification of the must about 10 °C for 36 hours. Fermentation in steel tank at a controlled temperature of about 18-20 °C. |
| Ageing |
Once alcoholic fermentation has terminated, part of the wine ages in steel, while the remainder is placed in aged barriques where it rests for 5-6 months, after which the masses are assembled and the wine is bottled and refined in glass for a number of months before being marketed. |