||Soil: 46% clay, 22% silt, 32% sand.
||Manual sorting with the first table, on whole bunches, with a difference of 2-2,5%; the destemming follows, and the second sorting table, with selection of the whole beans. The grapes thus chosen are sent with a conveyor equipped with the crusher, directly into the wine vessels.
||Fermentation takes place in three different ways, with temperatures between 18-24 ° C, and with direct inoculation of selected yeasts. Malolactic fermentation carried out in barriquee.
||20 months in barrique. a battonage every two weeks for the entire period of aging.