For the red wine:

When the grapes reach the good degree of ripeness, we start harvesting. We harvest plot by plot rather than by grape variety and we sort out in the vineyard. Then, once in the cellar, we destem 100% of the harvest. The grapes are vinified in thermostatically controlled concrete tanks for 25 to 30 days where the grape juice ferments, without the addition of yeast, between 73° and 77°F.Then, 10% of the wine is aged in oak barrels, 40% in oak tanks and 50% remain in concrete tanks.We bottle 18 months later.

For the white wine:

We only harvest and sort in the cool of the morning. The grapes are pressed and chilled in concrete tanks. Then the juice ferments -without yeast- between 55° and 61° F. Finally, we bottled 5 months later.