Double pergola with 2500 vines per hectare. 18 Buds per vine. Green cover between the rows.
Harvesting method: manual harvesting towards mid September.
Crushing and pressing of de-stemmed grapes. Cold maceration of the must for 48 hours in contact with the skins.
Fermentation of the must for approximately 15 days at a controlled temperature of 14° C. Second fermentation in bottle.
The wine is left to mature in the bottle for 6 months before sale.
Yeld: 70 hl/Ha.