When the grapes reach the ideal state of ripeness, they are harvested and transported to the winery, where the technological process begins with total destemming and light crushing. Then, the grapes are fermented separately, in stainless steel vats, at a temperature of 27ºC, followed by prolonged post-fermentative maceration. It aged for 12 months in French oak barrels and barrels and 12 months in bottle
