Soil:Silty and clayey-silty alluvial deposits. Deep to very deep brown soils, silt loam, with low organic carbon content and limited organic matter availability.
Altitude:130 m a.s.l.
Harvest:Fourth week of September, with staggered harvesting and careful grape selection.
Vineyard:25-year-old vines, density of 4,000 plants per hectare, Guyot training with two spurs and permanent spontaneous cover cropping.
Yield:Maximum production of 60 q/ha.
Winemaking:Manual harvesting into 15–20 kg crates and destemming-crushing. Punching down and pumping over during fermentation.
Fermentation:Spontaneous with native yeasts, in steel tanks, with careful management of racking and oxygenation through sealed valves
