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  • Manual harvest.
  • Vinification lot by lot in 50 hl containers.
  • Reception of grapes in a vinification room at controlled temperatures.
  • Selection of bunches.
  • Berry by berry selection following destemming.
  • Transportation of whole berries to the mouth of the vinification containers without resorting to pumps.
  • Diversity of containers for vinification.
  • Pigeage traditional method of “sinking the hat”.
  • Devatting the vine to the casks from the vinification room to the underground conditioned cellar.
  • Malolactic fermentation in oak barrels.
  • Maturation of vines between 6 to 18 months in American and French Oak barrels.
  • Bottled unfiltered.
  • Resting in the bottle during 6 to 12 months under controlled conditions.
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The harvest begins in early February with the Pinot Noir variety, followed by our white varieties Albariño, Chardonnay and Riesling; continues with the Merlot and Tempranillo inks, usually ending in mid-March with the emblematic variety of Uruguay, Tannat