Age of Vines: 40 year old vines on average
Yields: 45 hl/ha
Pruning Method: Guyot
Soil: Clay and Limestone
Vinification Method: Fermented for one month at 18-19C (cold fermentation) in 300 hl tanks with indigenous yeasts. Aged on fine lees for six months. Light filtration before bottling and less than 3 g of sulpher at bottling.
Tasting Note: Citrus, lemon verbena