Vinification and aging:
Harvested by hand. Maceration time depending on the years, in pneumatic press. Soft pressing and racking of the juice in low temperatures. juice is fermented at controlled temperatures in concrete and stainless steel vats. The fermentation is spontaneous adding pied de cuve from the vineyard. Aging on fine lees for 4 months. Clarified with bentonite and filtered. Sulfites are added to the wine.