Production process

The grapes are harvested in boxes and always at the optimum moment to guarantee perfect alcoholic and phenolic ripening. These grapes undergo two selections before entering the winery, a first selection in the field, where only the perfect bunches are harvested, and then a selection of the grapes in the winery. Maceration, preferably cold maceration for 24 hours. Alcoholic and malolactic fermentation in French oak vats. Aged in French oak barrels for 15 months and then transferred to the bottle, where it will remain for a minimum of 6 months in our cellars.