The grapes come from two blocks on the Finca La Zulema vineyard in Agrelo. The grapes are harvested by hand in two different vineyard passes of equal sizes, spaced fifteen days apart. The first harvest gives grapes with good acidity and freshness, whilst the second harvest gives richer and riper fruit.
The first harvest was fermented in stainless steel tanks at 14°C for fifteen days, with one month spent on the fine lees and no malolactic. The second harvest was fermented in new French oak barrels, where the wine also underwent malolactic fermentation and a further nine months’ ageing, before blending and bottling.
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