The harvest took place in the end of September. The grapes were picked up by hand, into small boxes of 18Kg, according to a careful selection of the best grapes in the vineyard.
The grapes were placed into a small stainless steel “lagar” without destemming, where they macerated until the beginning of the natural fermentation. Only with indigenous yeast, the fermentation lasted about 15 days, with gentle pumping for a good extraction of color and aromas The fermentation lasted about 15 days, with gentle pumping for a good extraction of color and aromas. After the fermentation, the wine was transferred to a small “lagar” where it rested until bottling. All the process is as natural as possible, with the least human intervention and insignificant quantities of external products until bottling.