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Harvest and production:

The harvest is done manually and in the vineyard there is a selection of grapes. The grapes are destemmed and undergo a long and gentle pressing obtaining a low yield in must, after a slight settling it ferments spontaneously in a steel tank and remains on thick lees for 3 months, then it is racked and remains cold on fine lees for 6 months. There is no batonnage or malolactic fermentation.

Tasting:

Working with the thick lees gives the wine a breadth in the mouth, it is a very oily and broad wine. Working with the fine lees allows the wine to have greater complexity on the nose, and expresses the aromas much more intensely.