Harvested by hand in small 15 kg cases during the early morning hours to contain the temperature of the grapes and prevent oxidation. We employ soft pressing, of whole bunches and/or destemmed grapes, allowing a brief contact of the must with the grapes, depending on the ripeness of the grapes in order to achieve the desired  color and a refined low tannin profile. After 24 to 48 hours of remaining static at low temperature, the must is sent for alcoholic fermentation. We favor spontaneous fermentation at a controlled temperature of ca. 20 degrees . Both alcoholic fermentation and aging take place in stainless steel.