Clusters are hand-picked and carefully selected and destemmed into stainless steel deposits for a 7-day natural fermentation, followed by a 7- day maceration. Malolactic fermentation is carried out naturally and spontaneously in cement deposits and mixed oak barrels. Aged between twelve and fourteen months in 225 liter barrels. The aging process varies depending on the evolution of the wine in the given year. Rich cherry color with balanced wood integration that respects the purity of the fruit. Fresh lifted aromas and a complex, blueberry and spice palate with long, supple finish.