Artisanal wine with careful preparation and meticulous selection. Grape selection based on the vineyards age and type of soil. Macerated prior to fermentation at a temperature of 8-12 ºC for 12-18 hours in order to get the full extraction of aromas. Fermentation at a controlled temperature of 16ºC for 10-15 days. The wine is then stirred together with its own lees in order to achieve the characteristic smoothness and persistence of this wine.