From our Marinacea vineyard, planted in a 3×3 real frame in 1917 on loamy, sandy soil covered with pebbles.
Spontaneous fermentation with its native yeasts at a controlled temperature of 25º C and malolactic fermentation in new French oak barrels begin a careful and meticulous process that continues with its permanence for 24 months on its lees and refining in the bottle for 3 years to provide it with an extraordinary balance.