The vineyards are 15/20 years old, situated on hillsides with excellent exposure to the sun and main winds, in order to avoid dampness from pooling. The training sys- tem mainly used is the spurred cordon, managed with frequent and very careful tending. The grapes are usually harvested in the middle of September.
MATURING:
When fermentation has been completed the wine is kept in steel and subject to the normal stabilisation and filtra- tion processes so that it is ready for bottling by the Janu- ary after harvesting.
ORGANOLEPTIC CHARACTERISTICS:
Pale straw yellow colour, with characteristic aromas and a smooth, elegant mouth sustained by a pleasant acid vein.