Soil: 15 hectare, clay-soil property sits 300m above sea level near the moisture-producing river Enipeas.
Farming practices: Sustainable
Vinification: All solar- and geothermal- powered winery. Grapes were destemmed and crushed before the press. Fermentation was conducted at 18°C in stainless steel tanks for almost 10 days, maturation on the lees for two months and batonnage once per week.