Production:

Traditional production, with 100% de-stemmed grapes. Alcoholic fermentation is carried out at a moderate temperature of 26ºC – 28ºC, post-fermentation maceration depending on the anthocyanin-tannin ratio, 25% of the newly-finished wine makes the malolactic fermentation in new French oak barrels. Aging for 24 months in French oak new (70%) and American of one year use (15%) and of two years use (15%). Refinement in bottle for a minimum of 18 months.