Winemaking

The grapes, previously selected, destemmed, and gently crushed, were cooled to about 11°C using a heat exchanger and transferred to stainless steel tanks. The wine was kept in pre-fermentation maceration at low temperature for 72 hours to increase aromatic and color extraction.

Alcoholic fermentation was carried out by selected yeasts at temperatures between 25°C and 28°C. During fermentation, there were 3 daily pump-overs, ending with a post-fermentation maceration of about 1 week.

Subsequently, natural malolactic fermentation took place. 50% of this wine was aged in French oak barrels for 10 months. After blending with different components, it was clarified with natural clarifiers, filtered, cold stabilized, and bottled.

It remained stored in the cellar for a minimum of 4 months before being released to the market.