Winemaking: Harvest separately from each grape variety, desengace, crushing, alcoholic fermentation in stainless steel vats with controlled temperatures (22 to 25 º C), pressing following the malolactic fermentation in stainless steel VAT.
Phase: Part of the lot aged in stainless steel vats and the other part in French oak wood for 6 months. After bottling, another 6 months of bottle placement was followed.