The grapes for this wine come from a group of plots that, due to their characteristics (soil, sun exposure, etc.) produce elegant and fresh reds.

The grapes of both varieties fermented without destemming for about a week in an open wine press.

Over this time, pumping over was carried out with wooden pulp, several times a day, until the wine reached the desired intensity. Finally, the wine finished fermenting in used Burgundy barrels (French oak) where it aged.

It was then transferred to a small wooden barrel where it remained until bottling, without any fining or filtering.