Harvesting: By hand, followed by sorting and destemming
Yeasts: Indigenous yeasts
Fermentation Vessel: Stainless-steel tanks
Fermentation Temperature: Controlled at 19°C
Skin Contact: 80% of the grapes undergo 5 hours of skin contact before pressing and fermentation in stainless steel. The remaining 20% are crushed and fermented on the skins for 30 days before being pressed into stainless steel.