Vinification: In the vineyard dedicated to this wine, the planting density reaches 9000 vines per hectare, and the natural competition between the plants makes them produce no more than 500 grams of grapes per plant. Fermentation occurs spontaneously using indigenous yeasts and takes place in 500-liter oak barrels used as small vats. Repeated manual fulling is carried out during the fermentation process. Upon racking, the wine is racked directly into barrels, where it undergoes malolactic fermentation, remaining for a long time on its fine lees frequently removed by batonage