Vinification
The grapes, from Old Vines, were transported in food-grade plastic crates and subjected to a rigorous screening at the entrance of the winery. After a gentle crushing without destemming, they were sent to a traditional lagar where they were trodden by men at regular intervals. Grape spirits were then added, thus stopping the fermentation.
Aging
It aged in 9000-liter oak casks, where it remained for about 5 years. It was bottled without any fining or filtration, and during its aging, it may develop a slight sediment.