Grapes are manually harvested trough successive selection of best parcels, when they reach their full maturity.

Grapes are de-stemmed, carefully handled and fermented separately in stainless steel tanks using different yeasts for each grapes. Alcoholic fermentation in stainless steel recipients of 70-100 hl thermo- stated at 10-12°C.

Direct maceration in the press for 3 hours at 13-15°C for Sauvignon. The whole technology used is a “non-aggressive” one, in a spared flux, aiming to preserve the primary flavour off the grapes. The cold maceration is used for each of the grapes type. The final blend is created after several months of trials and is further matured for 4 months in stainless steel tanks.