The grapes were selected using the sorting mat, before entering the press and were lightly pressed. The first alcoholic fermentation took place at a temperature of 13/14ºC in small vats of 500 liters. Bottling for the second fermentation was done according to the traditional method, with free yeast and manually, taking place in a cellar at a constant temperature of 17ºC. Each bottle was battonaged once every 2 months until disgorgement. Everything is done manually from harvest to box.
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