Our grapes are harvested by hand in March when they have reached optimal maturity, with care given to select the best bunches of grapes. In order to extract color and aromas the must is interfused with its skin for 3 days at low temperatures. The must is then fermented for 12 days in stainless steel tanks with selected yeasts at temperatures ranging from 24º to 26ºC (75º to 79ºF). Then, 30% of the wine is aged in oak barrels for 6 to 8 months. Finally, the wine is cellared in bottles for 6 additional months before its launch on the market.