Harvested the third week of September manually, the grapes were completely destemmed. It was vinified in a stainless steel tank with the native yeasts, no correction or addition was made, the must was pumped over daily, with a maceration of 12-15 days. Settling and initiation of malolactic fermentation also in stainless steel tanks for approximately 20-30 days, then several rackings are carried out for the wine to settle and after several months of rest it is bottled in natural clear and stabilizing conditions, However, during the life in the bottle, precipitates may arise due to its natural elaboration.

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2.000 bottles of 750 ml.