Hand-picking and manual selection of grapes from vineyards older than 60 years old.  Fermentation in small stainless steel tanks of 7.000 liters. 

This wine is obtained through a unique system of extraction no oxidation nor friction, a system developed by this cellar: using a PVC water bag, releasing 70% of the wine contained in the skins themselves.  This simple yet pioneering technique prevents any friction between the skins and therefore oxidation of the wine. It brings out the wine’s virtues rather than its defects, avoiding grassy aromas and undesirable tastes which can result from more conventional pressing methods.

This is a piece of art, and not only for the wine itself but by the technique they came up with to press the grapes.