Harvested in mid-March – manually – 80qq/ha – traditional production method in concrete vessels. Pre-fermentative maceration at 10°C for 48 hours. Fermentation at 25°C, with moderate extraction work, resulting in a fresh, fruity wine with medium structure. 100% completion of malolactic fermentation. 70% of the wine matures for 6 months in used oak barrels. The resulting wine is of medium structure, highly fruity, and complex due to its barrel aging. 100% malolactic fermentation in all our wines.