Vineyard

The vineyards are at an altitude of 150-200 metres above sea level, and are on very deep clay loam soils, with a south-east/south-west aspect. The yields are between nine and ten tons per hectare.

Harvest

The harvest is carried out by hand and normally takes place in the period from the middle to the end of September.

Vinification

The grapes are destalked and lightly pressed, then undergo maceration for a maximum of ten days in steel fermentation vats. The temperature in this period is kept at around 24°C, with the aim of preserving as far as possible the fruity notes in the must. As soon as the alcoholic fermentation is finished, the wine starts the malolactic fermentation. It is then aged in steel for about four months. A short period in bottle completes the ageing process.