The grapes are manually harvested and transported in small boxes, to keep the berries intact. Once we reach the winery, we select the best bunches on a triage table .This year, as a novelty, we combined long, cold macerations (12 hours) with shorter ones (4-6 hours), in which the grapes are directly pressed to give our wine complexity and freshness. Using native yeasts we carry out different fermentations, always with our own grapes from the estate. In addition we were able to carry out lengthy aging on lees, which will produce wines that linger on the palate without losing their freshness