In the vineyard, the choice is careful, with manual harvesting, in order to keep the berry intact and also with
the aim of carrying out a first sorting. Transport to the winery is carried out in 20 kg boxes, thus avoiding early
crushing of the grapes. In production, a soft pressing, with a pneumatic press, followed by must flotation, which allows us
to have less losses in terms of yield compared to decanting. Fermentation takes place in stainless steel tanks at controlled
temperatures.