Approach in vineyard: Biological, with use of biodynamic preparations and microorganisms present naturally

Vinification: 60% fermentation with skins in tubs for 12 days, 40% fermentation of the must macerated in large oak barrels.

Aging:On the lees fermentation for 10 months in large barrels and for others 11 months in cement and used Tonneaux on fine lees.

Type of soil:Clay and sand of volcanic and morainic origin (porphyry, basalt and granite) very deep and loose.

Yield per hectare:60ql

Number of bottles produced:3400

Produkttyp: Vitt
Druva: Sauvignon b. 35%, Chardonnay 35%, Viognier 15%, Manzoni b. 15%
Volume: 0,75l
Alkoholhalt: 12,5%
Sulfit/SO2 (mg/l): Total SO2 26mg/l
Residual Sugar: 1,1g/l