Exclusively from our “Cusins” vineyard. 5,700 vines planted per hectare, trained using the Guyot method. Yield of 80 ql/ha.
Meticulous hand selection.
Soft pressing of the grapes immediately after harvesting. The juice is cooled and decants naturally, eliminating particles resulting from vinification. Fermentation occurs in stainless steel tanks at controlled temperature.
Aged on the noble lees in stainless steel for 6 months with frequent batonnages.