Winemaking: After 12h of maceration maceration The grapes were pressed, taking advantage only the must of exhaustion and low pressure of the press. The following is a static cold decanting, after which the wort is separated from the lees. The temperature controlled fermentation starts at 14-16 º C. After the end of the alcoholic fermentation, the wine stings on the fine lees for 6 months.
Soil: schist Nature