The two varietals are processed together from the beginning. The hand harvested grapes are carried to the cellar in 18kg bins and then double sorted, destemmed and macerated on the skins for 60 days followed by a soft pressing. The must clarifies itself with static gravity in concrete vats where ferments with only the help of the indigenous yeast avoiding any controlled temperature. Aged for 5 months on the fine lees. Unfined, unfiltered and no added sulfites. The wine can throw some harmless sediments. It is recommended to suspend the natural sediment in the bottle before consume in order to fully enjoy this fun wine. Just turn upside the bottle a bit (not too much). No added sulfites. 12% AbV. Total production: 2.500 bottles per year”.