Type of soil: Limestone-stony and sandy
Yield: 1,500 kg per hectare
Harvest: hand-harvested in Sept
Elaboration: Upon arrival at the winery, the grapes are gently destemmed and not crushed. Continuous pumping over is carried out manually in small tanks of between 6,000 and 8,000 kilograms at a controlled temperature between 26 and 28 ºC. Subsequently, a maceration with skins is carried out for 14 days and a gentle pressing. Malolactic fermentation takes place in stainless steel tanks.
Ageing: 18 months in new French oak barrels of 225 and 500 litres.
Bottling: May 2017
Production: 1,330 bottles