Harvested the second week of September manually, destemmed and crushed, there was no maceration. It was fermented in stainless steel tanks and French barrels with the native yeasts, no correction or addition was made, the must was inerted to prevent oxidation. Malolactic fermentation is not carried out, taking advantage of the rigors of winter which, after several months outdoors, helps us to have a clean and stabilized wine. Subsequently, it is bottled in conditions of natural clarity and stabilization, however during its life in the bottle, precipitates may arise due to its natural production.