Varietal: 100% Sauvignon blanc
Production: 3.000 bottles
Soil: 70% fine sand, 25% silt, 5% clay;
Exposure and altitude: East – 270/235 m above sea level
Harvest: manual, beginning September
Training system: vertical trellised
Pruning: Guyot
Planting density: 4700 plants/ha
Yield: 60/hl/ha
Vinification: short and soft maceration into the press, fermentation in stainless steel at low temperature to protect from oxygen.
Aging: part sur lees in stainless steel vats, and part in small barrels for at least 3 months;
aged 10 months in stainless steel vats and 1 year in bottle
Serving temperature: 10-12°