Vineyard management: Grass grown between the rows (natural), Bordeaux style pruning, leaving two basic branches, leaf removal, and green harvest in July for better maturity.
Harvested manually from a single plot with organic protection from the vatting stage thanks to non-saccharomyces yeasts that protect it from oxidation.
Fermentation in concrete vat temperature controlled. Maceration during two weeks.
Malolactic fermentation carried out naturally.
Aging: five months in concrete tanks without of sulfite