The grapes harvested manually in cases in the first ten days of September go directly to the press without maceration. Pre-fermentative static sedimentation at 8-10 °C for 12-18 hours. Fermentation at a controlled temperature of 14-16 °C for 10-12 days.
Steel tanks. After the alcoholic fermentation, 1-2 rackings are carried out to continue the maturation period on the finest fermentation yeasts for 5-6 months, always at a controlled temperature of 12-13 °C.
Fish dishes and shellfish, first courses with pesto and vegetables, white meats, salads.
10 – 12°C
Clay-limestone facing north-west benefiting from the sea breeze.
Number of plants per hectare
Production per hectare in Kg