The grapes are harvested by hand and then placed in plastic boxes (the so-called plotó).
where the grapes are dried. After 80 days, the grapes are pressed and the must with the skin is sent to stainless steel tanks for fermentation at a controlled temperature.
After fermentation, the skins get off with a soft press.
Aging: 4 years in oak barriques and 1 year in a bottle.
Productivity: 40 centners per hectare
The average age of the vines: 20 years
Vineyard area: 1 ha
Production: 4000 bottles