The
grapes come from vineyards positioned at 200-250 metres
above sea level, in alluvial soils with silty clay sediments,
interspersed with reddish brown grit, with a medium to
medium fine consistency
Pressing
is soft and the must ferments at a temperature of about
15-16 °C for ten days
The
wine is stored at a low temperature and undergoes a short
period of bottle ageing.