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.