Vines are planted 6,000 - 10,000 per ha. to ensure a high-quality low yield of under 1.5 kilos per vine.
Vinification
Hand-harvested in mid September. Alcoholic fermentation takes place in glass-lined cement vats at a controlled temperature, using only local yeasts. The wine is then aged for 6 months in glass-lined cement, then 4 months in the bottle
