Manual harvest into 12 kg boxes. At the winery, the grapes were triaged on a vibrating sorting table, fully destemmed and lightly crushed. After a 48 hour period of pre-fermentation cold maceration, the fermentation took place in French oak barrels. Aging took place in French oak barrels, for 11 months followed by three months of bottle aging. Deep ruby and violet colour. Fresh and mineral. Floral notes typical of the grape variety with spicy notes from the barrel aging. Soft and silky tannins. A structure that allows bottle aging.