Vinification: 

The grapes were transported in 22Kg boxes to the winery. They were kept for 12h in a cold chamber and then destemmed, partially crushed, and conducted by gravity to the granite press, where the complete alcoholic fermentation took place with foot treading. The wine was then racked into 225L barrels, followed by malolactic fermentation. Aging was done in these same barrels for 12 months.