in this vineyard, the yield per vine must not exceed 2 kg, so we practice double-clearing (at the beginning and end of August). The grape harvest is manual and done with great attention and care, choosing the grapes in two periods 6 – 10 days apart. The fermentation is done in stainless steel macerators to guarantee the correct skin and must contact and an adequate extraction of color. After, the wine rests in tonneaux 12 – 15 months for the malolactic fermentation, and then is transferred to stainless steel casks before bottling.