Vinificação: The grapes were harvested manually and vinified in stainless steel vats of 5 and 10 tons capacity and a small part in Lagares. The wort fermented for about one week at 23 º C-25 º C, with programmed automatic reassembly.
Estagio: About 75% of the wine aged for 12 months in stainless steel vats and the remainder in 225lt barrels of French oak of 3rd and 4th year