Winemaking:

After a skin maceration for 6 hours at 8ºC the must is extracted and fermented at 14ºC. After fermentation, it is kept for 1 month on its fine lees with daily ‘batonage’. Natural stabilisation with the cold of winter. Very gentle filtering.

Planted hectares: 20 Has

Harvest at night: No

Average production: 500 Kg/ Ha