Manual harvested with severe sorting .   Grapes are crushed and destemmed. Fermentation in heat regulated stainless steel tanks each variety separately .  Long vating period  4 to 6 weeks with  pumping over and punching of the cap process for better extraction and finer tannins .Blending  after malolactic fermentation.  Partly matured  for 30% Barriques& Demui muids and  70% cement  tanks for better micro oxygenation  .  Bottling June 2017.