Winemaking process: 75% of the grapes are destemmed and lightly crushed. The must is then submitted to tumultuous fermentation in stainless steel tanks at a temperature of 25º C during 9 days (This process involves moving the must and the skins daily inside the tank to favor color extraction). 25% of the grapes were vinified using the traditional Carbonic Maceration method, in which whole grapes are fermented in a carbon dioxide rich environment prior to crushing. Carbonic maceration ferments most of the juice while its still inside the uncrushed grape. The resulting wine is fruity with very low tannins. Then, it was fermented at 28ºC during 8 days. The resulting wines were then assembled in stainless steel tanks before being aged in 225 litre American oak casks. Aging: 24 months in American (Ohio) white oak barriques of medium toast with racking every 6 months for natural clarification. Further 18 months of bottle aging in our cellar before release.