Soil:Silty and clayey-silty alluvial deposits, with low organic carbon content and limited availability of organic matter.
Altitude:130 m a.s.l.
Harvest:Third week of September.
Vineyard:Vines less than 10 years old, density greater than 4,000 plants per hectare, Guyot training system with single spur and permanent natural grassing.
Yield:Production between 45 and 60 q/ha, equal to approximately 1.1–1.5 kg per plant.
Winemaking:Soft pressing of the grapes and fermentation of the must in steel.
Fermentation:Spontaneous with indigenous yeasts and minimal racking management.
Special aging:Maturation for 6 months in an un-topped barrel under a film of flor, a practice that favors the development of complex and distinctive aromas.
