Guyot and Cordon. The first grapes were hand selected in the vineyard and then collected and transported to the winery where we proceeded to de-stemming and crushing. The must was transferred to stainless steel tanks and macerated for at least 20 days. Later, with the start of the alcoholic fermentation, the temperature rose to about 29°C. During maceration, sometimes a partial subtraction of the liquid is carried out in order to optimize the extraction of the colouring substances and tannins. Once the alcoholic fermentation is complete the wine is stored in stainless tanks and concrete for at least 20 months. After this, the wine is stored in 225 litre French oak tanks, where it is left for 3 months. The wine is then bottled as it undergoes a further refinement.
Altitude: Medium hill 80-150m above sea level
Vineyard Exposure: East - South East
Soil Type: Sediment marine fossils, sandy-clay, pebbly sandstone
Harvest Density: 4000-5200 plants
Harvest: First week of October
