Age of Vines: 40 year old vines on average
Yields: 45 hl/ha
Pruning Method: Guyot
Soil: Clay and limestone
Varieties: 100% Sauvignon Blanc
Vinification Method: Fermented for one month at 18-19ºC (cold fermentation) in 300 hl tanks with indigenous yeasts. Aged on fine lies for six months. Light filtration before bottling with less than 3g of sulfur at bottling.
Tasting Note: Citrus, lemon verbena