Vines used: Turbiana and Chardonnay
Soil composition: limestone – clay
Cultivation system: Simple and double Guyot
Planting density: 2,30 x 0,70
Yield per hectare: 90 hundredweight
Vinification type: direct pressing of the grapes with fermentation partly in steel
Malolactic fermentation: not carried out
Refinement and development: A minimum of 24 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: 20,2 g/L