Harvest method: By hand, early in the morning.
Avarage yield per hectare: 250 kgr / 0.1 hec, due to drought
Vinification: Destemming of the grapes without crushing.
Vertical vinification: capitalizing on the gravity, transfer of the berries and must without pumps. Pre-fermentation cold socking for the enrichment of the wine by the aromas contained in the grape skin. By slight pressure on the berries, the must flows to the racking tank. Controlled fermentation follows without the addition of yeasts at a temperature between 15-17°C. A certain amount of the wine remains in oak barrels for ageing.
