It all starts in the vineyard with meticulous care of the grapes throughout the growing season until the harvest.
The grapes are harvested when they reach their optimum ripeness, manually selected bunch by bunch and transported in small boxes so that the grapes will not suffer any damage.
Once in the winery, the grapes are cooled. After 12 hours we achieve a temperature of 7ºC in order to perform a pre-fermentation maceration that will extract the most of the grapes flavor and color.
This process takes between 4 and 6 days, after which the alcoholic fermentation starts spontaneously by slowly increasing the temperature.
Halfway through, the alcoholic fermentation is stopped with our own distilled grape alcohol and cooling at 2° C, to achieve a sugar content in the wine of about 80-90 g/ l.
The grape sugar that has not transformed to alcohol is what is making this product a natural semi-sweet wine.
The wine is aged in French and American oak for 12-14 months. Finally the wine is clarified before bottling.
The medium toast gives space to the fruit wine, and fine-grained promotes good micro-oxygenation.