Winemaking:

Harvest at night. Cold pre-fermentation maceration for 48 hours. Fermentation at controlled temperature, up to 28-30ºC. Several daily pump-overs and delestages are carried out in order to extract the greatest possible potential from the skins, which will play an important role during ageing. After malolactic fermentation, ageing in 225 litre American and French oak barrels for at least 12 months. Unfiltered wine.

Hectares planted: 20 Has
Harvest at night: Sí
Average production: 500 Kg/ Ha

Awards:

GOLD MEDAL 2016 – China Wine and Spirits Awards (CWSA)

GOLD MEDAL 2021 – Gilbert & Gaillard