Harvest by hand in April, raceme selection on conveyor belts, and subsequent destemming. Brief cold pre-fermentative maceration to proceed to the alcoholic fermentation at controlled temperatures, thus favoring the extraction of the finest substances of each grain. 20-day maceration and subsequent drawing off and malolactic fermentation in pools. 20% of the wine was stored for 9 months in oak barrels combining the noble qualities of oak with the intense fruity aromas.
Free Standard Delivery Charge