Vintage done manually and transported in plastic boxes with 15 kg of grapes each box. Manual selection of the grapes on the sorting table and subsequent stripping.
Fermentation in stainless steel conical tanks for 13 days at a temperature between 24ºC and 26ºC. After the fermentation is carried out, wine is pumped daily for 2 weeks with the skins.
Malolactic fermentation done in stainless steel conical tanks.