| Harvest |
First week of October by hand in the 14 kg crates. |
| Vinification |
The fermentation process will take 9 days in a temperature between 23 and 28 °C and then macerated for another 10 days. During this time we keep a daily process of pumping over. |
| Ageing |
15 months in barrels from 2 different types of oak, and then at least 12 months more in bottle. |
| Pairing |
Ideal with beef, cured meats and semi cured cheeses. |