Ageing And Refinement: Around 7 months in contact with lees in controlled temperature steel barrels. The wine is filtered and bottled.
Soil Geology: Hilly, consisting of layers of marl and sandstone, locally called “Ponca”
Vinification: Gentle destemming and crushing, chilled at 8-10°C and left to macerate in contact with the skins for 24 hours. After gentle pressing, alcoholic fermentation begins in stainless steel tanks with temperature controlled between 16 and 18°C.
Harvest: By hand
