Vines used: Turbiana, Chardonnay and Sauvignon Blanc
Soil composition: limestone – clay
Cultivation system: double Guyot for the Turbiana and spurred cordon for the rest
Vinification type: steel
Malolactic fermentation: not carried out
Refinement and development: in steel on the fine lees for 12/14 months, followed by 1 year in the bottle
Alcohol content: 13%
Total acidity: 7.50 g/L
Volatile acidity: 0.65 g/L
pH: 3.20
Dry extract: 28 g/L