The grapes were harvested on February 2022, from the SOUTH 3 box, located in the coldest area of the vineyard, just two kilometers from the Atlantic Ocean. The soil has a silty loam texture with a good amount of metamorphic and syenite rock. The plants are mass reproduced on SO4 and Gravesac rootstock.

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The fruit entered the cellar cold. The clusters are destemmed and the juice with the skins goes to the press, where they remain for a short maceration time. At the outlet, the must is subjected to a static racking with cold for 48 hours. Alcoholic fermentation is activated in stainless steel tanks with selected yeasts at 16 °C.

 

Once the fermentation was finished, the fine lees (lees) were kept, which contain mostly dead yeasts, to start the aging work. These lees were kept in suspension for 9 months, seeking to give volume and expression in the mouth to the wine, which had no contact with oak.

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At the end of November 2022 the wine was stabilized and filtered before bottling.