Manual harvest in 12 kg boxes of grapes from vineyards with an average age of 60 years and low yields.

Controlled temperature of the bunches, prior to fermentation, in cold rooms specially designed for this purpose for a period of 24 hours at 4-6Co. Subsequently, the grapes are manually selected on the table.

The wine has been made with the free-run juice of unpressed grapes extracted using a rotor tank.

Fermented and aged in French oak barrels for 6 months. The rest of the aging takes place in the bottle.

The lees work is carried out by manually rotating the barrels, a system of the winery that replaces the traditional bâtonnage.