VINIFICATION: Alcoholic fermentation between 26º and 28º to get more color and structure. Post fermenting maceration for about one week. Then the juice was separated from the skins. Part of the wine was put in the oak. Complete malo-lactic fementation.
FINNING AND FILTRATION: After the blend was done a soft clarification, a cold stabilization and a filtration were done. When bottling an on-line filtration was done through a plate and a membrane filter to assure microbiological stability.
AGING: 15% of the volume for 3 month in oak.