Manual harvest for small perforated boxes of 15 Kg, fermentation with cold technology, in a reductive environment, with controlled temperature around 16ºC, using very gentle processes of crushing and pressing under inert atmosphere in order to preserve all the aromatic potential of the grapes. Part of the wine ferments in French oak wood and remains there after a small transfer on thin lees with periodic “battonage” agitation until the final blend is made with the stainless steel vat wine.
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