Planted in the 1980s in a hot and sunny climate on limestone and clay soils facing southeast. Density of 10,000 vines/ha.
Viticulture:
Organic methods (not certified).
WineMaking:
Whole cluster pressing is followed by a short period of sedimentation. The must is then transferred to the barrel where fermentation begins over ambient lees followed by malolactic fermentation.
Aging:
Aged on lees for 13 months. Reductive style, without racking but some stirrings.
