Grapes were handpicked in early April to obtain a perfect balance between sugar and riper tannins. Fermentation took place in 8-10days at temperatures of 29ºC, with post-fermentation maceration between 10 to 15 days according to tasting. 60% of this wine was kept for 12 months in French and American oak barrels, while the rest of it in inox to preserve fruity Aromas. This wine is neither treated, nor filtered to preserve natural aromas and body. It is bottles and cellared for 5 months before released.