Production Area: Novello
Training System: GUYOT
Soil: Marl layers, with a high percentage of fine sediments, silt and clay.
Altitude: 420 meters above sea level
Harvest: mid-September
Vinification: Crushing and destemming of the grapes with immediate separation of the must from the skins, followed by gentle pressing, stabilization of the must for 04 days at Zero Degrees.
Fermentation: using the best selected natural yeasts at controlled temperature 18°C.
Aging: in thermo-conditioned steel tanks
Organoleptic Characteristics: STRAW YELLOW color.
Cultivation: Integrated pest management with low environmental impact.