Altitude: 600 meters above sea level.
Plant density and yield: 5,000 vines/ha ∙ 60 q/ha.
Training system: Spur-pruned cordon, single bud.
Harvest: Manual. Second ten days of September.
Vinification: Cold maceration for approx. 24 hours.
Fermentation at controlled temperature with indigenous yeasts.
Aging: 6 months in stainless steel and 2 months in bottle.
Aging: 6 months in stainless steel and 2 months in bottle.
Tasting notes: Fruity and floral.
Pairings: Grilled fish and white meats.
