Located on hilly terrain of volcanic and alluvial origin between 200 and 400 meters a.s.l.
Vinification
Drying of slightly overripe grapes in the drying room, destemming and fermentation in stainless steel at a controlled temperature with maceration on the skins for about 25-30 days. Malolactic fermentation in steel
Aging
In oak barrels for 36 months, followed by aging for 12 months in bottle