Exclusively from our “Codis” vineyard. 5,500 vines planted per hectare, trained using the Guyot method. Yield of 75 ql/ha.
Meticulous hand selection.
After a brief cold maceration of 12 hours, the clusters are softly pressed. 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 5 months with frequent batonnages.