The harvest is done manually in small boxes of 18Kg. Once in the winery, the grapes are cooled overnight and the next morning they go through the sorting table to remove unwanted grains. Then, 20% of the grapes are destemmed and poured directly, without crushing, into concrete tanks.
The remaining 80% is poured in whole bunches. Spontaneous fermentation with wild yeast, accompanying the process with manual and soft pigeages. Malolactic fermentation and aging for 5 months in amphorae and 500 l. Austrian oak barrels. Wine is unfinned with light filtration.
Cherry red colour, bright, with a medium layer. Aromas of raspberry and strawberry with lactic notes. Toasted and mineral finish. Fresh and sweet entry at the same time with fruity and toasted notes that leave an elegant and persistent finish.
