The harvest date is determined by tasting the grapes and analysis of the must. The maceration of the must with the grapes skins takes place for 24 hours at low temperature. After pressing, the must ferments in stainless steel tanks at low temperature for 14 days.

This is followed by racking to eliminate the thick lees and the wine remains for 4 monhts in steel tanks in a reductive atmosphere, that is, without contact with the oxygen of the air until its racking and bottling.

Production: 30.000