| Harvest |
End of August. Slight drying of the grapes on the plant, hand-picked in plastic boxes with careful selection of the bunches, transport by truck with isothermal cell. |
| Vinification |
Sorting table, destemming, soft crushing of the berries, maceration in 70 Hl stainless steel vats, skin - must contact from two to three weeks, grape marc hair temperature control, 2 delestage per day. Pressing of the marc with hydraulic vertical press with stainless steel cage. |
| Ageing |
After racking immediately in 50% new and 50% second passage French oak barriques. Daily batonnage until the first racking. After about 9 months of maturation in wood the wine without the aid of clarifying agents and without tartaric precipitation is bottled and after about 9 months of aging is released for consumption. |