GRAPE VARIETY: NATIVE VINES OF THE AREA

EXPOSURE: SOUTH-WEST

TRAINING: GUYOT COUNTER˝ESPALIER TRAINING SYSTEM

HARVESTING PERIOD: SECOND / THIRD DECADE OF SEPTEMBER

VINIFICATION: DIRECT PRESSING, FERMENTATION FOR 20 DAYS AT CONTROLLED TEMPERATURE (C.A 13-15° C)

AGING: BATONNAGE FOR 2 MONTHS AND BOTTLE

PAIRINGS: LEAN APPETIZERS, WHITE MEATS, FISH, EXCELLENT FOR APERITIF

SERVING TEMPERATURE: 6-8° C

PACKAGING: BOX OF 6 HORIZONTAL BOTTLES

CLOSING: MICROGRANULATED CORK TCA FREE