Manually harvested and pressed. Since the 2016 vintage, the vinification has been done without sulfur to achieve the magnificent aromas of fresh fruit. As a result, fermentation begins quickly. Precise control of density and temperature is carried out twice a day to have ideal fermentation kinetics, and the wine is settled for a maximum of 24 hours after pressing to eliminate solid parts. The must is then put in vats for the beginning of the alcoholic fermentation, then halfway through the fermentation, they put it in barrels for 12 months. Aft