Harvest: On August 29th, the harvest was done manually and transported in 10 kg boxes to avoid crushing the grapes.
Oenology: Alcoholic fermentation in stainless steel vats for 3 weeks with a controlled temperature of 14º C.
Ageing: After the alcoholic fermentation, the wine was kept in contact with the lees until April/23 followed by aging in the bottle.
Number of bottles 5 172