Reserve

Manual harvest into 12kg boxes, in stages within the same section. Harvest is always done during the first hours of the morning to ensure that the grapes arrive at low temperatures to the winery. The clusters that do not complete the health and quality requirements are discarded in the vineyard.

100% fermentation with indigenous yeasts. Traditional elaboration in concrete tanks for Approximately 20 days at low temperatures, between 22 º C – 24 º C, in order to obtain a greater intensity of aromas. The extraction processes are done manually, achieving a wine with great structure. 100% of the volume matures in used French barrels, where the malolactic fermentation takes place. An intense and balanced wine of great freshness and complexity of aromas is achieved.