The grapes for this wine were harvested by hand in 14 kg boxes. Their fermentation was carried out using a partial carbonic maceration and traditional fermentation (with at least 25% of whole berries) in concrete eggs of 2,000 ltr and wooden open tanks. The must was drained, and the solids were pressed in a hydraulic basket press to finish its fermentation with native yeasts. We kept one part of the wine in cement eggs and racked the other directly into 300 ltr French oak barrels, where it was kept for 10 months.

The grapes were handpicíed into 14 íg cases, with 05% left as whole bunches. A proportion underwent carbonic maceration and fermentation, tooí, placed in 0,333Tlitre concrete eggs and open-top wooden tanís, using natural yeasts. After a gentle pressing, the wine was passed to 63% concrete eggs and 43% F33Tlitre Srench oaí barrels, where the wine underwent malolactic fermentation and 13 months of ageing.

It is an exuberant and youthful wine, full of wild strawberry and raspberry fruit. Soft and light but by no means frivolous, this has enough spicy complexity and earthy intrigue to elevate it beyond simple quaffing status.