Additional information
Vintage | 2011 |
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Soil | marly-calcareous |
Exposure and elevation | southern, 300 metres a.s.l. |
Training system | guyot, 4700 vines per ha |
Age of vines | 4 years |
Yield per ha | 7 tons/ha |
Vinification process | soft pressing, must settling and fermentation of the decanted clear juice. Fermentation temperature: 14-15°C. |
Ageing | bottled immediately to preserve its carbon dioxide that makes it naturally bubbly with no further additions. |
Alcohol | 5,5% by vol. |