0.37 ha. planted in 1964 and 1999 over limestone, silts and rocky soil with low clay content. Located in the south of the village, in the middle of the hillside on a very steep slope.
Viticulture:
Yield 40 hl/ha.
WineMaking:
100% whole-cluster. Fermented for 1-2 days at 17°C. Then fermented last for 10-14 days. Push-downs once per day and pump-overs twice per day.
Aging:
Aged for 14 months in used barrels (20-40% new oak).
