After a careful manual harvest and careful selection in the cellar, elaboration of the wine began with seven days of cold maceration at 10 º C (50°F). Then the juice was fermented during 9 to 10 days at an average temperature of 26 º C (78.8 º F), using different yeast strains. A 20 days post fermentative maceration allowed enhancing the flavors and bouquet, as well as smoothing the tannins. The wine matured in French oak barrels during twelve months while the malolactic fermentation went through.

The climate during season 2016-2017 was not typical compared to previous years. The health of the grapes was affected by strong showers during April and a cold spring delayed the ripening period. Both conditions lead to a lower general yield.
All of our wines developed very well, ending up fresh and with good natural acidity. In the case of whites, they will show lower alcohol levels. In the case of reds, they will be elegant with flower notes and fruity. In general, we will get lower yields but high-quality wines, representative of the climate conditions, origin and variety.