Our grapes are harvested by hand; we transport them in 12 kg boxes to the winery, keep them in cold chambers for a minimum of twelve hours to avoid undesired oxidation and, after de-stemming, they are transferred to a tank for fermentation. Afterwards, the wines rest in the cellar for the necessary time, unhurried, until their optimum moment of maturation. Once they have been naturally refined and without being clarified or filtered, they go into the bottle where they rest until the ideal moment to be enjoyed.