Grapes are selected by hand, separating unwanted organic materials. Cold maceration for 12 hours is followed by a 3-hour soft press. The wine ferments with the fine lees at 12 ° -14 ° C with yeast for 3 weeks. 100% of the blend was kept in French oak barrels for 2 months. No new barrel was used. There was no acidity correction.
Drink young or age up to 8 years.
The age is 20 years. The grapes are harvested manually during the first week of April, from the best blocks of our vineyards. Because of poor soils of limestone and granite and the cold winds of the Humboldt current, average yields are maximum 4.000kg / ha (25hl / ha)
The floral notes are found in between mature fruit perfume. The wines are known for their elegant acidity, pure minerality and beautiful balance.