Two vintages were carried out at two different times (in two times, hence the name of the wine). The first vintage, or early, was collected a few days after the change of color and the second vintage took place in the second week of September. Both were manually destemmed and squeezed immediately after harvesting. It was vinified in a stainless steel tank with daily pump-overs with the native yeasts of the vineyard of that particular year. No correction or contribution was made. Maceration for 25 days. Settling and starting malolactic fermentation also in stainless steel tanks for approximately 20-30 days. Then the appropriate racking was carried out so that the wine rested in French oak barrels and no racking was carried out until bottling to remove impurities and solid residues by decantation, thus allowing the wine to reach the bottling phase in optimal conditions of clarity and natural stabilization. However, during its life in the bottle, precipitates may arise due to its natural production. Prior to bottling, the complicated assembly of both wines obtained in the two vintages was carried out, trying to look for freshness-ripening of fruit and tannins.

6 months in French oak barrels.

3.000 bottles of 750 ml.