GETTING YOUR HANDS DIRTY
We do not use improper yeasts or enzymes when wine-making: only indigenous ones. Fermentation takes place in 60 quintal wooden vats with manual plunging and without temperature control. At the end of the fermentation process, the wine is racked and aged in French oak barrels. After this, the wine is blended and aged for a long time in big wooden barrels, and finally bottled.