||The grapes are pressed in one of two pneumatic presses, each of which functions differently. The first exposes the wines to air, while the second offers more protection against oxygen. The pressing is long and gentle, in order to obtain the finest and most delicate juice from the grapes. The fermentation is the first step after pressing, and is performed with yeasts native to the wine itself, preserving all of the wine's initial characteristics. The malolactic fermentation is also allowed to occur naturally, without intervention on the part of the winemaker.
||Stainless steel vat, indigenous yeasts, no filtration.