About this wine
Vineyard and terroir
The vines grow on clay-limestone soils at a planting density of 5,500 vines per hectare.
Vinification
The grapes are macerated on their skins for 15 days at low temperature. Alcoholic fermentation follows and lasts 12 days.
Ageing
The wine ages for six months on fine, purified lees. After bottling it rests in bottle for a further two months.
