Grapes harvested by hand during the last week of September 2019; crushed but not destemmed. Fermented in stainless steel tanks, by seperate plots, with the natural wild yeast and with daily pumpovers; no corrections or additions. Maceration on the skins for 12-15 days. The wine was racked and malolactic fermentation started in the tanks and lasted approximately for 30 days; it is racked to remove impurities and solid residues by decantation allowing this to reach the bottling phase in conditions of optimal clarity and natural stabilization. No more rackings until bottling; nevertheless it is NORMAL for some precipitates to appear in the bottle during its lifetime, give the natural nature of the processing. – Alfredo Maestro
