Araganez da Peceguina
The harvest was performed manually in 12 kg boxes in the early hours of the morning. Our grapes immediately went to the winery, where they were subjected to a rigorous selection at the table of choice. The fermentation process took place with controlled temperatures in small open fermenters, where the grapes were often trampled by the traditional method. Later, the wine aged in new French oak barrels (225 liters) for 18 months.