The grapes for this wine are sourced from vineyards grown in a balanced, caring and sustainable way. The vineyard’s soils play a major role, being very active with good biological conditions which favour rapid assimilation of reincorporated organic matter. This enables full terroir expression.
Hand-harvest. Arrival of the healthiest grapes early in the morning, when the temperature is fresher. Vatting and spontaneous alcoholic
fermentation, made by natural yeasts. Temperature of fermentation does not reach 24o C. Minimal intervention with pump ups, which extracts low tannins and makes this wine fruity, with low astringency, all this without distorting the expression of variety, terroir and the environment.