The vines are located at the foot of the hillside on a clay-sandy terroir. The grapes were picked at optimal maturity with a healthy harvest. It is vinified and aged without adding any inputs to the vat (100% natural). The wine did not see any oxygen from the moment the must was placed in vats until bottling; this is to avoid any alteration of the wine. This wine was closely monitored throughout the aging process and therefore did not suffer any deviations. It was bottled under nitrogen, regulating CO2 and oxygen. After fermentation, the wine was released into wooden vats where it was briefly aged for 4 months to perfect its structure.