Vinification:

The grapes are de-stemmed and laid in open 700l tonneaux where it remains with its skins for about a month, during which part of the spontaneous fermentation takes place without controlling the temperature. 3-4 manual punch downs a day are carried out as needed. After racking, the aging takes place in 700l and 500l tonneaux for about 10 months and then 2 months in bottles.
We do not carry out any clarification and filtration or addition of sulfur dioxide.