The fruit is collected with the greatest care, and the grapes arrive intact at the winery.
They are then destemmed and crushed and after a light skin maceration
to extract their aromatic potential, the virgin must is drained and decanted by gravity. Finally, it is fermented in
stainless steel tanks at 16-18 ºC with strict temperature control, racked and stabilized so
that it retains all its aromas and freshness until bottling.

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