Density: 3.300 vines / ha
Average age of vines: 15 years
Training system: Spurred cordon
Vinification: The grapes are vinified separately after a soft pressing and an immediate separation from their skins. The alcoholic fermentation takes place in stainless steel tanks at a controlled temperature at a temperature of 16-17 ° C for a period of 14 days. Vinification does not pass through malolactic fermentation. The wine is left to rest in stainless steel tanks at controlled temperatures until bottling.
Tasting notes: A dry white wine on the palate, with hints of aromatic herbs on the finish