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Type of soil: Stony limestone and sand
Yeld: 4,000 kg per hectare
Harvest: hand-harvested
Elaboration: soft destemming and pressing. Regular remontages by hand in small open tanks of 6,000 to 8,000 kg of capacity, under controlled temperature of 26 and 28 ºC. Total maceration with grape skins of 12-15 days. Devatting followed by a soft pneumatic pressing. Malolactic fermentation in stainless steel tank
Ageing: 18 months in new French oak barrels of 225 L and 500 L
Bottling: May 2019
Production: 1,000 bottles
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