Once harvested, the grapes are destemmed, pressed and the must is left to rest for 24 hours in stainless steel tanks. The next day, the clear must is separated and fermented for 15 days at a temperature of 14-15ºC.

After decanting to clean the wine, concentrated organic must and yeasts are added and bottling is carried out with corks. The second fermentation will take place in the bottle and it will be aged for a minimum of 15 months.

Keep the remains of the lees in the bottle until the moment of consumption, to maintain the aromas of the base wine, the freshness in the mouth and on the nose, and prevent evolution. Under no circumstances do we add expedition liquor, sulphites, preservatives or clarifying agents, a real brut nature!