Manually harvest in boxes. Once harvest, the grape variety is kept chilled for 24 h at 6ºC before going into an open-topped 500 l. vat. where they undergo a three day, pre-fermentation cold maceration. Once complete, alcoholic fermentation begins at a controlled temperature of between 23ºC and 26ºC, with manual punching down of the cap. The wine is then racked off into wooden vats for malolactic fermentation, followed by 36 months ageing in 225 litre French oak barrels and then spends 12 months in bottle before leaving the winery.

1375 Limited Edition bottles signed by the winemaker, Emma Villajos.