Hand-harvested, with grape bunches carefully placed in small trays. A strict selection for high quality follows, ensuring only the best grapes are used to produce this wine. Grapes are then destalked and soft pressed, with pneumatic presses. Natural sedimentation at low temperature ensues. The first alcoholic fermetation occurs in stainless steel tanks at a strictly controlled temperature of 18ºC. Aged in stainless steel tanks until the wine is bottled in the spring following the vintage. The second fermentation occurs in the bottle, when the wine is aged with carefully selected yeasts for 36 months in subterranean cantine, at a controlled temperature of 12 - 15ºC.
