Winemaking

A manual harvest is carried out in small 17-kilo boxes. Then, grapes are carefully set on a double selection table. After destemming, grapes are placed in 52-hectoliter cement tanks by gravity. Vinification starts with a cold maceration process, and continues with an alcoholic fermentation with regular pigeages to enhance extraction. Vinification finishes with a long maceration process for 30 days.

Aging

100% of the wine is aged in French oak barrels for 12 months (2/3 new barrels, 1/3 second use barrels).