Vines used: Turbiana, Chardonnay and Sauvignon Blanc
Soil composition: limestone – clay
Cultivation system: Guyot and cordon spurred
Vinification type: steel
Malolactic fermentation: not carried out
Refinement and development: in steel on the fine lees for 12 months, followed by 2 months in the bottle
Alcohol content: 13.5%
Total acidity: 6.60 g/L
Volatile acidity: 0.35 g/L
pH: 3.10
Dry extract: 23 g/L