||Altitude: 200-230 m. a.s.l.
||Harvest is carried out in the 2nd week of October.
||A 9-10-day maceration in stainless steel vats with careful pump-overs, microoxygenation and delestage ensures the extraction of aromatic and colour components without exceeding in tannin content.
||The wine is aged for 1 year in vitrified concrete vats in order to have it matured without losing its fresh and fruity character. It is released after 3 months of bottle ageing.
||Perfectly complements earthy soups, pasta and meats, but it is also very pleasant on its own.