Since 1998, they have made this wine that tries to adapt to the best of each vintage, always keeping the notes of the terroir. Once the wine is elaborated in small steel tanks with manual overflows and bazuqueos, it is aged 18 months to two years in new barrels of American and French oak, until they decide that it has reached its fullness. They produce about 1500 bottles and 700 magnums each year.
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