Grapes are de-stemmed without crushing. Pre fermentative maceration of 3 days at 12 ºC to help extracting the aromas afterwards. Fermentation is done at a controlled temperature of 24 ºC – 26 ºC for 5 – 7 days. Post fermentative maceration for 10 days at 20 ºC. After the vat is opened, the malolactic fermentation takes place in new French oak barrels for 2 months. Then, the wine stays in the very same oak barrels for 10 months to obtain that balance in the nose, being rounded in the bottle for at least 12 months. This wine is only produced in years of exceptional quality.