Winemaking Process
The grapes were harvested in a night harvest and transferred immediately to destemming and to a slight crushing. The must was transferred to a natural sediment for the night. After the shading of the must, the liquid was fermented to a temperature of about 16 degrees Celsius. At the end of the fermentation, the wine underwent a series of racking and fining, and right after, the wine was supplemented by natural must, which was preserved in the early stages before fermentation, thus creating the final blend before the bottling stage.
