WINEMAKING METHOD:

It is produced by traditional methods in granite presses with prolonging fermentation. The grapes are crushed by feet during the first two days, being these followed by pumping over every 4 hours, and cap lowering with manual wooden stirrers. This ancestral process results in a wine with a very fine aroma and taste and splendid polyphenols structure, which grants it excellence in the entire ageing process, both in casks and then in bottle.

AGEING:

It is aged 2 years in wood where it oxidizes, then put in black bottles, after receiving the I.V.P. approval. After this its ageing process undergoes reduction.