Winemaking: The grapes were harvested manually and vinified in stainless steel vats of 5 and 10 tons capacity and a small part in Lagares. The wort fermented for about one week at 23 º-25 º C, with programmed automatic reassembly.
Phase: About 45% of the wine aged for 16 months in barrels of 225 liters of French oak; The remaining wine aged during the same period in stainless steel vats.