||11 October with meticulous selection of the grapes in the vineyard.
||The grape harvest was manually sorting, destemmed, crushed and sent in for fall winemaker. Alcoholic fermentation lasted 11 days flying by 21st degrees temperature up to 30º C initials at the end of fermentation. After alcoholic fermentation the temperature was maintained at around 28/30º C throughout the period of post-fermentative maceration. The entire process lasted a total of 25 days.
||Small oak barrels for 10 months.