Varietal: aromatic red grape
Production: 1800 bottles 375ml
Soil: fine sand
Exposure and altitude: East-South / 280-250 m above sea level
Harvest: manual, Mid September
Training system: vertical trellised
Pruning: Guyot
Planting Density: 4800 plants/ha
Yield: 35 hl/ha
Vinification: drying in crates; skin maceration 6-7 days
Aging: 6 months in stainless steel vats
Serving temperature: 8/10°