With the most modern technology and total temperature control we eliminated curls that were not in perfect condition, the grapes were vinified with total destemming, followed by soft crushing and skin maceration for about 12 hours. After this period over an inert atmosphere the press was pressed in a penumatic press, followed by a period of clarification of the must of 24 to 48 hours depending on the variety and maturity stage. Vinification in hyper-reduction, fermentation at 12ºC and transfer under controlled atmosphere. The wines were sucessively stamped in stainless steel and French oak barrels on bottonage until bottling. Contains Sulfites.