Vinification:
The fermentation occurred during 22 days in stainless steel vats, and the wine stayed in contact with the lees for 4 months after which it was bottled.
Analytical Notes:
Alcohol Content: 12.5 %
Residual Sugar: < 1.5 g / L
Total Acidity: 6.8 g/L
pH: 3.13
Soil:
Clay-Calcareous
Vineyards:
28 years old, bilateral cord