Elaboration

Harvest: Manual, during the second half of March. In the warehouse, a selection belt is used to classify the
clusters prior to the grinding process.
Process: Cold maceration for 5 days. Alcoholic fermentation with indigenous yeasts for 20 days with 3 pumpovers
diaries. Controlled malolactic fermentation. Aging in second and third use oak barrels where the 50% of the wine is
in contact for 10 to 12 months.