The grapes are harvested in accordance with strict monitoring for ripeness and tasting the berries prior to harvest. Once picked, the grapes are transported to the cellar, destemmed, very gently crushed by rollers, and deposited directly to the fermentation tank. During fermentation, the mist is controlled daily and temperatures are maintained at 25º–28°C, so that the fermentation and extraction are smooth and generate more volume in the palate. Once the alcoholic fermentation is over, we give way to spontaneous malolactic fermentation, seeking greater development of aromas and complexity in the palate. Then the different lots are blended, the new wine is aged with French and American oak and then bottled.spontaneously, seeking greater development of aromas and complexity in the mouth. The final blend is aged with French and American oak in stainless steel tanks and then bottled.
