Average age of 56 years with a yield limited to 5,100 kg/Ha to optimize and concentrate the quality of the wine. Average altitude of 565m.

Harvested by hand. Once destemmed, the grapes ferment and macerate with the skins for 22 days in small capacity vats (16,000 kg).

24 months in French oak barrels.

14º

Consume at 17ºC