The grapes were selected through the sorting table, before entering the press and were lightly pressed. The first alcoholic fermentation took place at a temperature of 13/14ºC in small tanks of 500 liters. The bottling for the second fermentation was done according to the traditional method, with free yeasts and manually, taking place in the cellar at a constant temperature of 17ºC. Battonage was done for each bottle once every 2 months until disgorgement. Everything was done manually from the harvest to the box.
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