Additional information
| Vintage | 2011 |
|---|---|
| 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. |
