The grapes for this wine are selected from our own vineyards in SanMiguel de Tabagon and Tomio, located in ORosal area.Maceration of grapes occurs through a soft pressing.After the sediments have settled down for15 to 20 hours, the juice is fermented undercontrolled temperature between 16-17C for 20-25 days. After the fermentation there is anaging time with the lees.