M�rke: Sa Raja

TYPE OF SOIL: sandy loam of granitic to clayey/sandy origin with a strong presence of quartz stones consisting of minerals such as quartz, on a basic matrix ranging from fine-grained to glassy structure.
TIME OF HARVEST: last week of September.
VINIFICATION:
Manual harvesting in boxes.
Destemming and soft pressing at low temperature. Clarification: static cold.
Fermentation: in stainless steel vats at 16/18 °C. Length of fermentation: 15 days.
Malolactic fermentation: not performed.
Elevage: 8 months on the yeasts.
Clarification: natural.
Ageing in bottle: 2 months.
Production: 12.000 bottles