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After a careful collection of the grapes in small capacity boxes, the grapes are fully destemmed; stainless steel fermentation with temperature control is followed.
After careful collection of the grapes in small capacity boxes, the grapes are pressed without destemming; decantation follows for 24 hours; prolonged fermentation in stainless steel vats with temperature control.
After careful collection of the grapes in small capacity boxes, the grapes are pressed without destemming; decantation follows for 24 hours; prolonged fermentation in stainless steel vats with temperature control.
After careful collection of the grapes in small capacity boxes, the grapes are pressed without destemming; decantation follows for 24 hours; prolonged fermentation in stainless steel vats with temperature control.
After a careful collection of the grapes in small capacity boxes, the grapes are fully destemmed; stainless steel fermentation with temperature control follows. prolonged fermentation in lagares, with temperature control.
After careful collection of the grapes in small capacity boxes, the grapes are pressed without destemming; decantation follows for 24 hours; prolonged fermentation in stainless steel vats with temperature control.
After a careful collection of the grapes in small capacity boxes, the grapes are fully destemmed; stainless steel fermentation with temperature control follows. prolonged fermentation (part in mills, part in small capacity vats) with temperature control.
After a careful collection of the grapes in small capacity boxes, the grapes are pressed without destemming; followed by decanting for 24 hours; start of stainless steel fermentation soon followed by transition to 500 liters barrels with controlled temperature, where the entire fermentation is gently done; batonnage and continued aging in barrels until the end of April.