Altitude: 600 m a.s.l.

Density and Yield: 5,000 vines/ha ∙ 60 q/ha.

Training System: Spur-pruned cordon with one bud.

Harvest: Manual. Second ten days of October.

Vinification: Skin maceration for about 96 hours, spontaneous fermentation with indigenous yeasts without temperature control, delestage to gently extract color and aromas.

Aging: 12 months in steel tanks and 2 months in bottle.

Tasting Notes: Winey and fruity aroma, delicate tannins, persistent taste.

Food Pairings: First and second courses with meat. Ideal with cheeses.

Serving Temperature: 14°-16°C