Winemaking: The grapes, coming from old vines, were transported in plastic food boxes and subjected to a rigorous screening at the entrance of the cellar, after a gentle crushing without disengaging, were sent to a traditional stone mill where they were Stepped by men at regular intervals. Subsequently it was added wine brandy, thus stopping the fermentation.
Phase: in oak barrels of vines aged 9000 liters, where it remained between 2 to 4 years.