Winemaking: After receiving the grapes, they will be able to reach the winery in perfect condition, its crushing and desengace is effected. The must from the pressed grapes is cooled to 8-12 °c and decanted. After decanting the fermentation begins with temperature control (12-14 °c). After fermentation, the aguardentation is added to 77% v/V.
Soil: Xistosa Nature