1,250mts / 4,150ft above sea level in pure limestone over quaternary gravels.
Hand harvested in small plastic boxes of 18 kg. Yield of 8,000kg per ha – 3.2 tons per acre - 50 hl/ha
The must is extracted with pneumatic press in one single process. Then it is cooled at 2°C during 24 hours to cause taint sedimentation. Fermented in stainless steel tanks, between 14° and 16° C. Base wine is kept in contact with yeasts during 12 months. Second fermentation in the traditional method, in bottle.