The selected bunches were transported to the winery. The must was fermented in stainless steel tanks at a controlled temperature of 26 ° C and 28 ° C.
This wine was aged for 4 months in a stainless steel tank and then bottled for 6 months.
Between 16 and 18 ºC
To enjoy now and up to 5 years, if it is kept in optimal conditions