Description
Viticulture
Grapes are selected by type, origin and sugar content, each bunch is trimmed to increase concentration.
Winemaking
Soft pressing and fermentation with maceration at a controlled temperature no lower than 20°C and in the presence of yeasts. Storage in steel tanks at a controlled temperature always below 20°C trying to protect the wine with nitrogen to avoid the oxidative effect of the air.
Oak Treatment
No oak treatment.
