- Soil type: Clay and limestone on a lagoon bed with salt content
- Mechanical harvesting at night to avoid oxidization and preserve the expression of the delicate varietal aromas
- Age of the vines: 30 to 50 years old
- Average yields: 68 hl/ha
The wine undergoes pellicular maceration, pneumatic pressing and stalk removal at 5°C and then is left to ferment at low temperatures; stirred and matured on fine lees for three months. Matured in lined concrete tanks.
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