On optimum ripeness grapes carefully picked and sorted, at optimum maturity, the winemaking is done by cold maceration between 24 to 48 hours. The berries are pressed out. Free running and pressed juices are blended to undergo a cold settling and then the alcoholic fermentation during 20 days. There is an aging of 6 months in stainless vats. The entire process is performed in a temperaturecontrolled environment (17°C) which brings fullness and a fine aromatic and fruity bouquet. Bottling takes place at the winery to oversee the quality and processing of our wines from the grapevine to the bottle.