Variety: Tinto Fino
Vineyards situated at an altitude of 900 m. Vines with more than 70 years worked in a traditional way in gobelet trained. Yields vides below 3.500 kg. per hectare.
Two days prefermetative maceration to take out the fruit bouquet. Alcoholic fermentation at 25ºC. Post fermentative maceration for 3 to 5 days to improve the extraction of mature tannins. After the malolactic fermentation, the wine is getting into barrels during a minimum period of 12 months.