About this wine
Vineyard and terroir
The vineyards lie at 200–350 m above sea level, with western and eastern exposures. The soils are sandy and calcareous, with clay and marl.
Vinification
The grapes are taken to the winery in special crates immediately after harvest. There they are sorted and gently pressed to separate the pulp from the skins. The must ferments in stainless steel tanks at a low temperature. After fermentation the wine is cooled to 5 °C to prevent malolactic fermentation from starting. It is cold-stabilized before bottling.
Ageing
The wine rests on the fine lees in stainless steel tanks for 4–5 months at a low temperature. This helps preserve its aromatic complexity and full flavour.
