Soil:Alluvial silty and clay-silty deposits. Deep to very deep, silty-loamy, non-calcareous soils with moderately to weakly acidic reaction. Low organic carbon content and limited availability of organic matter.
Altitude:130 m a.s.l.
Harvest:Second week of September.
Vineyard:15 and 40-year-old vines, density of 3,000–4,000 plants per hectare, Guyot training with double spur and permanent spontaneous grassing.
Yield:Maximum production of 60 q/ha.
Winemaking:Manual harvesting in 20 kg crates. Gentle pressing and use of only free-run juice, with a yield of approximately 50%.
Fermentation:Spontaneous with indigenous yeasts. Fermentation in steel, careful management of racking and oxygenation using CO₂ sealed valves.
