TYPE OF SOIL: Pliocene origin, with clay and marly sediment.
TRAINING SYSTEM: Guyot and spurred cordon.
HARVEST: By early October.
WINEMAKING METHOD: The ripe grapes undergo the traditional red winemaking method with long maceration and frequent pumping-over, and fermentation at 25–28 °C.
AGEING NOTE: The wine matures for at least two years before bottling, mostly in oak casks. It then ages for a few months more before release.
ALLERGENS: Contains sulphites
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