Soil:Silty and clay-silty alluvial deposits. Brown soils, deep or very deep, silty loam, with low organic carbon content and limited availability of organic matter.
Altitude:Between 120 and 140 m a.s.l.
Harvest:Phased. An initial harvest is carried out in the last weeks of August to preserve acidity, followed by harvesting from younger vineyards and then older vines, which contribute structure, complexity and tannins to the wine.
Vineyard:15, 20 and 45-year-old vines, density between 2,000 and 4,500 plants per hectare, with permanent spontaneous grassing.
Yield:Maximum production of 70 q/ha.
Winemaking:Manual harvesting into 15–20 kg crates and crushing-destemming. Manual punch-downs and pump-overs performed with a peristaltic pump.
Fermentation:Spontaneous with indigenous yeasts. Fermentation takes place in truncated cone vats, stainless steel, and 225-liter barriques.
