(2013 Vintage) FERMENTATION: 10 days with selected yeast. Fermentation temperature controlled between 28 and 30º C. Controlled microoxygenation. Two pump-over’s daily MACERACION: Cold maceration, without fermentation for 24 hours Two pump-over’s daily during fermentation to maximize extraction. Post fermentative maceration for 8 days. Gentle extraction, one light pump-over daily.