Winemaking: Vindimadas manually, part of the grapes were subjected to the traditional process of Pisa in Lagar, while the remaining were vinified in stainless steel vats of five tonnes, with controlled temperature and mechanical reassembly by robot For 9 days
Phase: After malolactic fermentation, all wines were transfeted to half French oak barrels where they remained for 18 months. 40% new barrels and 60% used Barrich.