Guyot and Cordon. The grapes were hand selected in the vineyard and then collected and transported to the winery where the de-stemming and crushing process took place. The must was transferred to stainless steel tanks and cold macerated for the first 4-5 days, in order to enhance the varietal aromatic part and maintain a greater integrity of the fruit. Once the alcoholic fermentation began, the temperature rose to about 28°C. During the maceration, which lasts 20 days on average, the appropriate pressing and wetting procedures of the solid part of the must were carried out so as to extract only the finest tannins. Once the fermentation was completed, the wine was transferred and stored in steel and concrete tanks where the malolactic fermentation and the subsequent ageing periods of 6 months in French barriques. The wine was then bottled, where it undergoes a further refinement before being marketed.
Altitude: Average hills 40-80m above sea level.
Vineyard Exposure: East - South
Soil Type: Sediment marine fossils.
Harvest: first week of October. 5200 plants.
