Grows at an altitude of 50 - 500 m.asl. Between 2,500 and 5,000 vines planted per ha. Yields 12 tons per Hl. Guyot-trained.
Hand harvested. Pressed using sophisticated machinery that extracts only the free run juice. 70 kg of grape yields 100 hl. of wine. The wine is fermented in large pressurised steel containers called 'autoclavi', and then allowed to referment. This causes the yeasts to convert remaining sugars, trapping CO2 gas in the wine.