Winery notes, "The harvest takes place at night, performed by hand using small boxes and blanketing the grapes with nitrogen after de-stemming. When the fermentation starts; the temperature is 16ºC-18ºC and the process can last up to 30 days. The fermentation process is slow and stainless tanks are used to get the fruity aromas. The wine is aged in tank on their fine lees. All the viticulture is based on ecological vineyards."