Soil:Skeleton-rich sandy loam

Average vineyard age:25 years

Estensione del vigneto:1.8 ha

Vine training:Guyot a ciglioni and retouching

Vine density:7000 strains per hectare

Average production per ha:na

Harvest time:Early October

Vinification and ageing:Fermentation in steel with indigenous yeasts. Maturation in contact with the skins, 70% in steel for 8 months, 30% in French oak barrels for 8 months, for both parts two bâtonnage per week take place in November and December. Additional 3 months in bottle.

Sulfur dioxide:na