Vines used: 90% Turbiana and 10% Chardonnay
Soil composition: limestone – clay
Cultivation system: simple and double Guyot
Vinification type: direct pressing of the grapes with fermentation partly in steel
Malolactic fermentation: not carried out
Refinement and development: bout 36 months on the lees, followed by 4 months in the bottle after disgorging
Alcohol content: 13%
Total acidity: 6.70 g/L
Volatile acidity: 0.38 g/L
pH: 3.12
Dry extract: 21 g/L