Maceration and fermentation in a stainless-steel tank for at least 25 days, with a regular over pumps during the whole fermentation process. Once finished, the tank is run off separating the juice from the solid part.

The solid part is moved to the press and the juice obtained to other tanks where the malolactic fermentation will start. After this fermentation, the wine is racked to stabilize it.

Production: 120.000