This  Sauvignon was raised in the tradition, with a yield of around 45 hl/ha and a degree  of 13 exits  of  vines with an average age of 30 years.

Sorting of  juice  during pressing.

Slow fermentation at low temperature for three weeks and aging on lees  fine for 4/5 in the tank of the volume and 1/5  in 400 liter drums  4 years old.