Winemaking Process
The grapes are harvested at night and transported to the winery close to dawn. At the winery the grapes undergo destemming and gentle crushing. Alcoholic fermentation begins at a temperature of 25°C, in order to preserve the grape aroma and create a well-balanced body for a wine that is enjoyable while young. The fermentation process lasts 5-7 days before being pressed and continues to the malolactic fermentation. The wine continues to age a little longer in the tanks with some oak contact, after which the blend is selected and bottled.
