Silt and calcareous clay
Two vinification methods:
• Traditional vinification: destemmed and crushed grapes, start of fermentation at around 18-20 C, high temperature by the end of the fermentation with a moderate working of the pomace. The wine remains in vat for around 20 days.
• Carbonic maceration: after being harvested by hand, the whole bunches go into a vat that has been previously saturated with CO2. Hot fermentation for 15 to 20 days with no working of the pomace in order to promote intracellular fermentation. The pressed wines, which are the most qualitative part in this type of vinification, go into barrels early to finish their fermentation in new oak.
• 12 to 18 months ageing in barrels