to have the highest quality of grapes during harvest, we thin the vines at two different times (beginning and late August), guaranteeing an average production of 1.8 kg per vine. The grapes are shaded from their exceptional exposure to the sun by their leaves, effectively halting the drying that such strong heat would provoke. The harvest is carried out in two periods with one week in between. Fermentation begins in steel for 10-15 days, while maceration can last longer than 30 days, after which the wine undergoes malolactic fermentation for 16-18 months in wooden barrels. The wine is then transferred to stainless steel And bottled in August.