||The grapes are harvested in small crates at the end of September. They are then crushed and de-stemmed.
||The must obtained ferments in stainless steel tanks with automatic pumping overs, where it macerates with its skins for about 10-12 days at a temperature of 26-28 °C.
||Into pressurized stainless steel containers by the refermantation before it is bottled.
||Dressed pork products, first courses with meat and stews.