Soil: Granite, loamy-loamy. Depth of 2.0 m.
Vintage: The temperatures were moderate to cool in 2018, which meant that the grapes ripened slowly and the resulting wines were well-balanced, fresh and aromatic.
Harvest: The grapes were harvested between 16 and 23 March, when they had reached the peak of their aromatic potential.
Fermentation: Initially a cold maceration was carried out for a period between 12 to 14 hours. Throughout the process the wort was protected from contact with air. The fermentation was carried out slowly, maintaining a constant control at low temperature between 13 and 16°C, which allowed to obtain a large amount of aromas typical of the variety.
Ageing: 80% of the wine was fermented in French barrels with 10% new cask. The remaining 20% of the wine was fermented in stainless steel tanks to maintain a fruity component in the blend. Once the fermentation was finished, it was allowed to stand for 12 months on its lees, making smooth movements (bâtonnage) to maximize the contact and supply of the lees to the wine and in this way increase the aromatic complexity.