Vinification:

• Technical information:
  Alcohol: 12.5%
  pH: 3.37
  Total acidity: 4.65 g/l
  Total SO₂: 69
  Residual sugar: 1.59 g/l
• Winemaking information: Fermentation with indigenous yeasts, with spontaneous malolactic conversion. Hand-harvested in late August, the grapes were crushed and had 3.5 hours of skin contact. Free-run juice fermented over 15 days and matured on lees for 3 months.