100% fermentation with indigenous yeasts.
The elaboration is always in small vessels (micro winemaking), in
open top French oak casks, in bins and in ovoid concrete vessels.
The hat is handled manually to enhance the extraction of aromas,
color and, above all, structure.
The entire volume is matured in first and second use oak barrels
for 12 months, where it carries out malolactic fermentation.
Complex wine, with great structure.
Suitable for aging for several years.