Harvest
Hand harvest into crates of 10-12 kg each, so as not to bruise or damage the bunches and the handsorted at the winery.
Winemaking
The crushed grapes are cold-macerated in their juice for a week before the fementation begins to concentrate the aromas and the colour. Slow fermentation at 25°C for 1 month.
Aging
two of them 'whole bunch', one carbonic
