Soil:Silty and clay-silty alluvial deposits. Brown, deep or very deep soils, with low organic carbon content and limited availability of organic matter.
Altitude:130 m a.s.l.
Harvest:Fourth week of September, when the maturity of the different varieties in the vineyard is considered optimal.
Vineyard:Vines over 60 years old, density of 2,500 vines per hectare, Guyot training system with double spur and permanent spontaneous grassing.
Yield:Maximum production of 60 q/ha.
Winemaking:Manual harvesting in 15–20 kg crates, grape selection and destemming-crushing. Manual punch-downs and pump-overs performed with a peristaltic pump.
Fermentation:Spontaneous with indigenous yeasts, in steel tanks, with careful management of racking and oxygenation through sealed valves.
