The grapes from old vines were taken to the winery in plastic boxes. On arrival in the winery they were rigorously inspected on a sorting table. The grapes with their stems were then slightly crushed and transferred to a traditional stone tank (“lagar”) where they were foot trodden. After this, the grape spirit was added to stop the fermentation and fortify the wine. 4 years in oak vats (600 litres). Bottled without fining or filtration; a light sediment may form in the bottle over time.