Soil:Alluvial silty and clay-silty deposits. Deep or very deep brown soils, with low organic carbon content and limited organic matter availability.
Altitude:130 m a.s.l.
Harvest:First week of October, with staggered harvesting and careful selection of grapes.
Vineyard:25-year-old vines, density of 4,000 plants per hectare, Guyot training system with double spur and permanent spontaneous grassing.
Yield:Maximum production of 60 q/ha, equal to approximately 1.5 kg per vine.
Vinification:Manual harvesting in 15–20 kg crates and destemming-crushing. Manual punching down and pump-overs performed with a peristaltic pump.
Fermentation:Spontaneous fermentation with indigenous yeasts in steel, accompanied by careful management of rackings and oxygenation through sealed valves.
