This 2018 was harvested during the first week of September, always according to previous sampling, ensuring its optimum ripeness point. The harvest was done manually. We macerate the skins for 2 hours to extract the maximum aromatic precursors of the grape variety.
We make a soft and light press, obtaining the must flower to make the base wine. Fermented in stainless steel tanks at low temperature (16º). Once the fermentation is finished, we obtain our base wine, then we proceed with the second fermentation in the bottle. We carry out the tirage (bottled for the second fermentation), and we leave the bottles in our cellar to ferment and age for a minimum time of 12 months. Once this time has elapsed, we proceed to the final disgorging and corking for shipment.