Winemaking: The grapes, from the old vines, were transported in cartons of 25 kg of food plastic and subjected to a rigorous screening at the table of choice at the entrance of the winery. After a total destemming and a slight crush, the must was transferred to stainless steel fermentation tanks with controlled temperature. After the end of the alcoholic fermentation, the grapes are gently pressed into hydraulic presses.
Phase: In French oak barrels (85%) and American Oak (15%), where it remained about 18 months.