The vines were managed very carefully and with very low yield, achievieng an excellent contentration of the grapes.

Each variety was manually harvested at its best maturing point, in small 15 kilos boxes.

The Viognier was fermented in new french oak barrels. After two days of cold maceration, the Tannat was fermented in stainless steel tanks under controlled temperature.

After the blend was made, the wine was aged for nine months in new barrels of american and french oak. To preserve its qualities it was lightly filtered and bottled without stabilizing.