Selected vineyards between 15 and 30 years old in trellis system and with North / South orientation.

Deep, clay-calcareous soils located 700 meters high.

5,000 kilos per hectare.

September 18th. Varieties harvested separately in boxes of 15 kilos and manually.

The must is obtained using the traditional and refined method of bleeding, after a minimum maceration of no more than 2 hours with the skins, for the right extraction of the color. Alcoholic fermentation in stainless steel tanks at temperatures between 10 and 13ºC, thus achieving maximum aromatic expression.
We stabilize by cold before filtering and bottling.

Between 8 and 10ºC