Denomination

By hand in boxes

Vinification

Soft pressed destemming
and sudden drop in temperature at 8-10°C. After 12 hours of rest in the tank, the must is cleaned of coarse lees and subsequently there is the inoculation of the selected yeast and the fermentation proceeds at 14°C until the sugars are exhausted.
Ageing: Steel for 30-45 days with repeated racking. Cold tartaric stabilization -5°C before bottling