Selection of 90 year old vineyards of limited production situated in poor soil and cultivated using the biodynamic techniques.
Fermentation in concrete vats with a 15,000 kg capacity, temperature controlled to avoid surpassing 24ºC, thereby maintaining the fruit as well as the freshness that characterizes this wine. The malolatic fermentation is also carried out in french oak barrels. This wine has not been filtered nor clarified using aggressive methods to preserve its natural characteristics.
Manual harvest during the first fifteen days of October and transported to the winery in small crates.