Description

Planted on a soil with a perfect balance between sand and clay, and a good presence of stones, ideal for winegrowing, it has a south-west exposure, and it is situated at about 200 meters above sea level. The plant density goes from the 1600 per hectar of the canopy to the 5000 per hectar of the cordon. The agronomic management is lead in compliancy with the regulations for organic agriculture.

The harvest is carried out by hand and normally takes place in the period from the end of September through the first ten days of October.

After destemming and a soft pressing, must is let to ferment at a temperature of 26-28°C in a steel tank for 10/12 days. Once alcoholic fermentation is completed, wine undergoes malolactic fermentation.

Part of the wine goes through a short refining period in oak barrels.