They elaborate in a natural way, with a manual harvest in 250 kg containers. Entry with 30% rapa and all the skin to a stainless steel tub for maceration / infusion at low temperature. After a few days the spontaneous fermentation begins, and without moving the hat or stirring the wine, they let the fermentation progress. Aging inside the tub until spring, where they will press and transfer the flower wine to the clay jug, for its final aging for about a year.

We bottle without any intervention or addition, in a descending moon.