The harvest is done manually in 20kg boxes. Once it arrives at the winery, the grapes are cooled for 36 hours at a temperature of 5-10ºC. This way, we carry out cold pressing, guaranteeing the highest preservation of aromas.

The main characteristic of Organistrum is the balance between the character of the varietal and the barrel, and it is due to combining a vineyard selection with a very special production process.

Visual Phase: Yellow color with intense greenish tones. Olfactory Phase: High aromatic intensity, first impression in the nose of balsamic, caramel, and cocoa that reminds us of its time in the barrel. After that, the fruity notes of the varietal appear in a more mature and calm way: quince and stewed apple. Gustatory Phase: In the mouth, it is structured and balanced. The batonnage work offers us a fatty and powerful wine, with well-integrated acidity. Long and spicy aftertaste.