N° 4

SOIL: Loamy alluvial deposits or loamy clay. Dark brown color, ranges from deep and very deep, silty-loam in the topsoil and loamy clay in the non-skeletal subsoil. Dark brown color, ranges from deep and very deep, silty-loam in the topsoil and loamy clay in the non-skeletal subsoil.
Low organic coal, equipped with an average of nitrogen and with low availability of organic substance.
HEIGHT: 130 m. a.s.l
GRAPES: Blend of international and local grapes, natives.
HARVEST: Fourth week of September circa, when the grapes reach a satisfying maturity.
CULTIVATION SYSTEM: 60 years old vineyards, 2500 vines per hectare, two buttress guyot, grassing, organic and contained fertilization.
MAP SHEET: Sheet 3,
Map 22 and 23.

PRODUCTION PARAMETERS:
Maximum grapes production: 60 q/ha Moderate yields per vine.
Harvest selection. Destemmed. Indigenous yeast.
Spontaneous fermentation.
The decanting process and the oxygenation are carefully managed through seal valves. Steel fermentation.
Manual harvesting in 15-20 kg crates Manual punching down and pumping over through peristaltic pump.
Aged 10 months in steel. No filtration.
Clarification for natural decanting guaranteed by the innate cold of the cellar.