Vinification: Grapes are picked by hand at a stage slightly prior to their final maturation. They are completely destemmed and slightly crushed and pressed to produce a fresh, light and good acid must. The must obtained, which is called tear must, after static cold defecation, is inoculated with selected yeasts and fermented with temperature control at around 16 ° C for about 20 days. Bottling: It is bottled after a 5 month aging in stainless steel vats.Limited to existing stock. If the wine you have purchased runs out of stock, we will contact you to suggest a different wine, or to return the amount paid.Wine promotions cannot be combined with other discounts or coupons.