Manual harvest into 12kg boxes, in stages within the same section. Harvest is always done during the rst 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.
Traditional elaboration method in concrete tanks. Pre-fermentation maceration at 10 º C for 48 hours. Fermentation at 25 º C, with moderate extraction methods, achieving a fresh and fruity wine of medium structure. 100% malolactic fermentation.