AREA AND SOIL: The vineyards are located at around 400 to 500 meters above sea level on rather sandy soil with an excellent limestone skeleton and deep layers of gravel. CULTIVATION: Wire trained YIELD: 45 hl/ha VINIFICATION: The wine undergoes a traditional mash fermentation for 12 days, using partly whole grapes. It then matures for 12 months in barrique barrels.
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