The winemaking took place in stainless steel vats at controlled temperature (25ºC), followed by a period of post-fermentative pelicular macerated, to extract the best compounds from the grapes. Then, 85% of the wine aged for 13 months in french oak barrels of second and third year, in order to fine tune the tannins and harmonize everything.
The winemaking took place in stainless steel vats at controlled temperature (25ºC), followed by a period of post-fermentative pelicular macerated, to extract the best compounds from the grapes. Then, 85% of the wine aged for 13 months in french oak barrels of second and third year, in order to fine tune the tannins and harmonize everything.