Our wine is the result of a careful and meticulous process, starting with the selection of grapes that are handpicked just as they were in 1249, when the prior abbot of the Monastery of Osera authorized the planting of the vineyard in Soutomanco. Harvesting takes place early each morning, followed by rapid transport to the winery to maintain maximum freshness. Grapes are destemmed and undergo a light pre-fermentation maceration before pneumatic pressing. Controlled fermentation is carried out in stainless steel tanks, followed by 4 to 6 months aging on fine lees prior to bottling.