Winemaking: The grapes were harvested manually for cartons of 25Kg and transported immediately to the cellar where they were stored in the cold chamber for 24h. The selection of the grape, pneumatic pressing and decanting was followed. The alcoholic fermentation started in a stainless steel tank with selected yeasts. After the fermentation started, about 30% of the lot was transferred to 500L barrels. The fine lees were kept in contact with the wine.
Soil: granitic origin with high clay
Phase: 6 months stainless steel tank and 500L belly with batonnage