Soil:Clayey with volcanic matrix elements

Average vineyard age:23 years old

Estensione del vigneto:na

Vine training:Guyot

Vine density:3000 strains per hectare

Average production per ha:60 q

Harvest time:First decade of October

Vinification and ageing:Maceration on the skins for about 15 hours, maceration on the lees for 6 days at a temperature of 8°C. Fermentation in steel for 80%, 20% in barrique at a temperature of 12-14°C. Aging in steel and barrique on fine lees for 8 months, then 2 years in bottle.

Sulfur dioxide:na