Harvested the second week of October manually, the grapes were squeezed, but not destemmed. It was vinified in a stainless steel tank with daily punching, maceration for 25 days, with the native yeasts of the vineyard of that particular year, no correction or contribution was made. Settling and malolactic fermentation begins for approximately 20-30 days, then the appropriate racking is carried out so that the wine rests in 500 and 225-liter French oak barrels. It is not racked until it is bottled to remove impurities and solid residues by decantation allowing this to reach the bottling phase in optimal conditions of limpidity and natural stabilization, however during the life in the bottle as is NORMAL it is possible that precipitates arise due to its natural elaboration.

60 months in 500 and 225 liter French oak barrels, tiled and not toasted.

850 bottles of 750 ml. And 100 magnum bottles.