With this wine, work in the vineyard is very important. To elaborate, They play with different maturity levels of the variety. They conducted two harvests of the same plants. The first harvest around the 11.5º to achieve the proper and natural acidity of the grapes and the cooler and citrus notes of the variety. By removing some of the burden of the plant, the remaning grapes mature better. Later, They went to pick up the second half of the grapes likely alcohol content of around 14º. Then the two parts are joined together again during vinification.