Vinification: The selected grapes are placed in 16hl cement “tulips” at controlled temperature with gravity flow system with 50% whole bunches. Fermentation takes place with indigenous yeasts and once completed, the wine is left to macerate on the skins for a few days. Malolactic fermentation occurs spontaneously. The wine is aged in untoasted 10hl barrels and then bottled without any clarification and aged in the bottle for a few months.