This wine is composed of 3 different elaboration's methods. On the one hand, we fermented in new barrels for 3 months, and then it's aging for 12 months in the same barrels. The second component is fermented in stainless steel tanks, with a temperature of 20 degrees to generate aromatic precursors from the maceration in the press, then it's aged for a year in these tanks to also preserve the acidity. And, as a third part, we have a wine aged biologically for 12 months that will give us complexity on the palate and nose.