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 cold for the first 4-5 days, in order to exalt the aromatic part and maintain greater integrity of the fruit. Later, with the start of the alcoholic fermentation, the temperature rose to about 28°C. During maceration, which had an average duration of 20 days, the appropriate wetting of the fulling of dregs in order to extract only the finest tannins was carried out. After racking, the wine was decanted and stored in steel and concrete where the malolactic fermentation and subsequent ageing period of 24 months proceeded. The wine was then bottled, where it began a further refinement of 12 months.
Altitude: Low Hills 40-180m above sea level.
Vineyard Exposure: East - South East
Soil Type: Sediment marine fossils. Sandy-clay, pebbly sandstone.
Harvest: first week of October, harvested by hand. 4000-4800 plants.
