Characteristic of the vineyards
Soil: medium textured soil with stones
Training system: spurred cordon
Plant spacing: 6250 plants/ha
Cropping level per hectare : 70 q.li
Cropping level per vine: 1,2kg
Vinification technique
cold maceration of whole grapes; destemmed- crushed; brief cold maceration; soft pressing; fermentation at controlled temperature in steel fermentation vessels. Maturation on thin lees for 3 months. Bottle ageing for 3 months.