Grape juice and skins are left macerating for 6-12 hours at a temperature of 6-8ºC, which allows for a higher extraction of aromatic and varietal components, as well as enhancing the sensations on the palate. Racking is done slowly, incresing the contact time of the skins with the juice to add to its fruity aromas. Fermentation is done at low temperature (14-16ºC), which helps keeping and enhancing the varietal character. After fermentation, the wine is kept (for a selected time) in contact with the fine lees to increase the structural features of wine, contributing lipid acids and gliceric sensations in the palate. All our wines’ clarification is done without any animal origin products.