Maceration with skins at low temperature for 8 hours to extract aromes; stripping and fermentation at 15ºC.

Once 9º of alcohol is reached, the fermentation is stopped by cold in a natural way, in this way we achieve that sugars remain unchanged in the wine and, in the mouth we can perceive a naural sweetness. This process is carried out in isobaric stainless steel tanks that allow to keep part of the carbón generated in the fermentation, which gives the wine that nautral needle so caracteristic.