Wine maker notes

All vineyards are planted in vertical shoot position in order to obtain good sunlight exposure and airing. The crop is restricted to 7-8 ton/ha so as to get concentrated grapes. During the season, irrigation becomes a critical factor for this variety since it is very sensitive to water stress. The idea is to reduce water availability down to pea size to produce medium size berries and vigor control, then allowing the roots to feed the plant with enough water for good ripening, without any excess, while keeping a small growth of leaves at the tip of the shoots.

Technical notes

alcohol/volume: 14.5(%v/v) acidity: 4.76g/l (tartaric acid) pH: 3.63 VA: 0.38 g/l (acetic acid) total extract: 28.08 g/l reduced extract: 26.81 g/l FSO2 at bottling: 24 p/pm TSO2 : 44.8 p/pm residual sugar: 2.27 g/l

Food pairing

Carpaccio of meats, stews, paellas, pastas with tomato sauces, quiche, or soft cheeses such as Gruyere.