Winemaking:

Harvest at night. Cold pre-fermentation maceration for 48 hours. Temperature controlled fermentation. Gentle handling of the skins with short, sporadic pumping over to preserve the fruit as much as possible. 7-10 days post-fermentation maceration. After malolactic fermentation, aged for 6 months in 225 litre oak barrels. Very light filtering.

Hectares planted: 20 Has

Harvest at night: Sí

Average production: 500 Kg/ Ha

Awards:

GOLD MEDAL CMB 2025 – Concours Mondial Bruxelles 2025
88 PUNTOS – GUIA INTERVINOS 2024
GOLD MEDAL 2021 – Gilbert & Gaillard
GOLD MEDAL 2021 – Concours Mondial Bruxelles