Vinification: Spontaneous fermentation in stainless steel tanks, cooler fermen- tation temperature at 25-27°C, 18 days of maceration, pressing and malolactic fermentation in wooden fermenters, 7 months in 500 liter barrels.
Alcohol: 12,5 % vol.
Residual sugar: 1.3 g/l
Acidity: 5.3 g/l
Organic status: certified organic by AT-BIO-402
Soil: black earth soils with sandy loam and limestone inclusions