Winemaking: The grapes were harvested manually in cartons of 25kg and transported to the winery where they were disengaged. The alcoholic fermentation occurred in a stainless steel tank at a temperature of 26 – 27 ° C. After finishing, we kept the wine in maceration after fermentative for 5 days. The malolactic fermentation occurred naturally in a stainless steel tank and then was transferred to a barrel where it remained 12 months.
Soil: granitic origin with high clay content, sandy texture with low fertility.
Phase: 12 months in barrels