Harvest period: Manual harvesting of the grapes in boxes at the beginning of October.

Vinification and fermentation: The temperature is brought up around 22°C for the first 3 days of fermentation. For the next ones 7/8 days at 28°C, pumping over once a day to keep them fresh the pomace. The flower is separated from the husks. In a concrete container we keep the wine at a temperature not below of 22° to carry out the malolactic fermentation.

Aging: 5 months in 50 hl cement containers on the fine lees carrying out various racking to eliminate the coarse lees.
Aging about 2/3 months in the bottle.

Bottle format: 750 ml