Harvested the first week of October manually, the grapes are destemmed. 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. It does not carry out malolactic fermentation, then the appropriate racking is carried out so that the wine rests in oak barrels, it is not racked until the moment of bottling to remove impurities and solid residues by decanting, allowing this to reach the bottling phase. in optimal conditions of limpidity and natural stabilization, however, during the life in the bottle it is normal and possible that precipitates arise due to its natural elaboration.