VINEYARDS
& TERRITORY

Characteristics of soils
Deep, poor skeleton, loamy-loam or loamy-clayey texture, subalcal reaction, mediocre drainage.

Vegetative and productive aspects
Higher vegetative potential, higher productivity for a greater number and weight of the bunches.

Qualitative aspects of musts
Less early ripening, the grapes at the technological harvest have low pH values and sugar levels and high titratable acidity.

Sensory profile of the wine
Very high values for floral variables and persistence in this case olfactory. On the contrary, the values for spicy-vegetable and dry fruity, low complexity.

Characteristics of soils
Moderately deep or deep, limited by a gravelly-sandy substratum, weaving frank, locally franco-sandy or franco-clayey, neutral reaction, good drainage.

Vegetative and productive aspects
Higher vegetative potential, higher productivity for a greater number and weight of the bunches.

Qualitative aspects of musts
From intermediate to less early ripening, the grapes at the technological harvest have average pH values and low sugar levels.

Sensory profile of the wine
Very high values for the dry fruity note, medium for floral, spicy-vegetable and persistence, medium also complexity.

Characteristics of soils
Deep, skeleton from absent to common, free texture on the surface, Franco-clayey or Franco-silty-clayey in depth, neutral to subalkaline reaction, mediocre drainage.

Vegetative and productive aspects
Higher vegetative potential, higher productivity for a greater number and weight of the bunches.

Qualitative aspects of musts
Intermediate precocity of ripening, the grapes at the technological harvest have low pH values and average sugar levels.

Sensory profile of the wine
High values for the floral note, accompanied by average values for all other descriptive variables, medium-low complexity.

Characteristics of soils
Deep or very deep, skeleton from common to abundant, free or franco-sandy texture on the surface, frank or frank-clayey deep subacid reaction, good drainage.

Vegetative and productive aspects
Intermediate vegetative potential, average productivity for the fertility of the shoots, number and weight of the bunches.

Qualitative aspects of musts
Intermediate precocity of ripening, the grapes at the technological harvest have high sugar levels and average pH values.

Sensory profile of the wine
Very high values for the dry fruity note, high for spicy-vegetable and persistence, low for the floral note, medium high complexity.

Characteristics of soils
From deep to very deep, skeleton from poor to frequent, loamy-clayey texture on the surface, clayey or Franco-clayey in depth, subalcal reaction, good drainage.

Vegetative and productive aspects
Intermediate vegetative potential, average productivity for the fertility of the shoots, number and weight of the bunches.

Qualitative aspects of musts
Intermediate precocity of ripening, the grapes at the technological harvest have high sugar levels and average pH values.

Sensory profile of the wine
Very high values for the note persistence, high for spicy-vegetable and dry fruity, low for floral, very high complexity.

Characteristics of soils
From shallow to thin, limited by the sandy-silty substrate with gravels and pebbles, often very compact, skeleton from frequent to abundant, sandy-sandy or frank texture, subalcal or alkaline reaction, moderately rapid or rapid drainage, summer water stress.

Vegetative and productive aspects
Lower vegetative potential, lower productivity due to lower productivity of the shoots, number and weight of the bunches.

Qualitative aspects of musts
More early ripening, stagnation of summer accumulation, the grapes at the technological harvest have higher pH values and high sugar levels.

Sensory profile of the wine
Very high values for the spicy-vegetal note, medium for the dry fruity and persistence, low for floral, high complexity.