Soil:Alluvial deposits of silt and clay-silt. Deep or very deep brown soils, silt loam, with low organic carbon content and limited availability of organic matter.
Altitude:Between 120 and 140 m a.s.l.
Harvest:In mid-September, partial shoot topping is performed; approximately 40% of the grapes are left to dry on the vine for 2-3 weeks before harvesting.
Vineyard:45-year-old vines, 2,000 plants per hectare, with permanent natural grass cover.
Yield:Maximum production of 40 q/ha, equivalent to approximately 2 kg per plant.
Winemaking:Manual harvesting into 15–20 kg crates. Joint harvest of dried and undried grapes, followed by destemming and crushing.
Fermentation:Spontaneous with indigenous yeasts, in stainless steel, with long maceration, including post-fermentation, punch-downs, pump-overs, and careful management of rackings and oxygenation.
