Selection of red grapes from our highest vineyards in a mix of granite and schist soils in order to obtain freshness and some intensity, harvested through manual harvesting into small perforated boxes. Reception with total destemming, immediate crushing so that we have very little extraction.

Fermentation was carried out in stainless steel tanks at a controlled temperature to maintain the primary aromas of the grape varieties and the fermentative aromas alive, followed by a short period of work with fine lees.

Bottling was done at low temperatures to preserve aromatic freshness and some natural CO2.