Selected manual harvesting of vineyards over 40 years old. Destemming and subsequent maceration of the must with skins with daily pumping over for the extraction of color and primary aromas at 15ºC. Controlled fermentation between 25 to 28ºC in stainless steel tanks.
After malolactic fermentation, it is aged in American and French oak barrels for twelve months. Later we filter, clarify and stabilize by cold before bottling. Aged in bottle for another 12 months.