Winemaking Process
The grapes are harvested and transported to the winery at night. After 24 hours of soaking with the skins at low temperatures, yeast is added to the must and alcoholic fermentation begins at an average temperature of 25°C in order to preserve the aromas of the grapes and a balanced body. The wine spends two weeks on average in contact with the skins to extract color and flavor. After pressing, the wine continues to age a little longer in the tanks with some oak intervention, after which the wine blend is selected and bottled.