Winemaking: Total Desengace of grapes followed by gentle crushing. Brief pre-fermentative maceration followed by fermentation in tanning of 6-8 days at temperature controlled at 28 º C with relatively frequent remounts. After alcoholic fermentation, the wine is separated from the masses with which it fermented. All the wine is in French oak barrels between 9-12 months.
Soil: Xistosa Nature