Vinified in a traditional and natural way. To separate the stalks from the grapes, an old wooden structure known as a shaker, typical of the area, was used. With the purpose of respecting the aromas and flavors coming from the grapes, it was fermented with native yeasts and the must was stored in cement vats, without wood. To soften the tannins, the carbonic maceration technique (50% only) was used. Finally, the wine was not filtered. Delicate wine, but with a lot of personality. On the palate it is juicy, fresh and light.