Selection of grapes in plots according to their acidity and sugar level, pressing of whole grapes in a pneumatic press at low pressure and fermentation at a temperature of 18°C.
Afterwards, the wine is blended in different tanks, clarified and stabilized by cold, in order to avoid precipitation in the bottles
Subsequently, the different tanks are blended, clarified and stabilized by cold, in order to avoid precipitation in the bottles. Once stabilized, and having passed all the analytical and tasting controls, by means of the Regulatory Council, it is bottled in an inert atmosphere and sterilized.
After this process, the wine is bottled in an inert atmosphere and sterilized
All this process is carried out in stainless steel tanks with a capacity of 6,000 liters
Only the wine is stabilized and bottled, as the market demands it
