Description
Grapes are harvested by hand into 15kg boxes. Grapes totally de-stemmed. Alcoholic fermentation took place for 10 days at a temperature of 25º C – 27º C in stainless steel tanks with a capacity of 5,000 Kg, with manual treading and reassembly three times a day. Ageing in new French and American oak barrels, followed by bottle ageing.