the grapes were harvested on February from the SUR 20 plot, in the coldest sector of the vineyard located on the northeast slope of Cerro del Toro and two kilometres in a straight line from the Atlantic Ocean.

 

The soil has a clayey silt texture with the presence of calcium carbonate in depth. Once the fruit had entered the winery, the clusters were destemmed and, after leaving the press, the must was subjected to static cold racking for 48 hours. Alcoholic fermentation with native yeasts was activated in French oak barrels and in stainless steel tanks, 16 °C.

 

Once the fermentation was finished, the fine lees were kept, to start the aging work for 6 months. In August 2021 the wine was stabilized and filtered before bottling