Using smooth and fresh clusters, barreling in a little stainless steel tank with a 10% of white grapes from the same lands. Destemming at 60% and 40% of the whole cluster with its corresponding scrape. Spontaneously fermentation applies a careful pumping-over while all fermentation looks more for the infusion than the extraction. After the press, it is distributed in jars of 300 liters where the last grams of sugar end up and the malolactic takes place. Where it racks and comes back to refine for bottling months later.