Soil:Alluvial silty and clay-silty deposits. Deep to very deep brown soils, silty loam and stone-free. Low organic carbon content and limited organic matter availability.
Altitude:130 m a.s.l.
Harvest:Fourth week of September, with slightly overripe grapes.
Vineyard:15 and 40-year-old vines, density of 3,000–4,000 plants per hectare, Guyot training system with double spur and permanent spontaneous grassing.
Yield:Maximum production of 55 quintals/ha, equal to 1.3–1.7 kg per plant.
Winemaking:Manual harvesting in 15–20 kg crates. Destemming and crushing and maceration on the skins for about 30 days of the free-run must only, with a yield of around 55%.
Fermentation:Spontaneous in steel, with manual punch-downs of the cap and careful management of rackings and oxygenation through sealed valves. No selected yeasts used.
