Fermentation in small open tanks. All the process is based on the maximum respect of the excellent grape since it arrives from the vineyard, punching the cap and pressing manually. Destemmed grape, non crushed, vatting in small open tanks at a controlled temperature (24/26ºC) for 6-10 days. Postfermentative maceration of 12 days (approximately). The devatting is decided based on the relation between free anthocyanins and tannins, such as the oganoleptic evaluation through the daily tasting. Malolactic fermentation in French oak barrel. Aging for 16 months in French oak barrel with a subsequent refinement in bottle.