The aim is to create a distinct style of wine, taking advantage of the qualities of three different but complementary grape varieties from several notable wine regions in Spain. Vinification takes place in stainless steel tanks for 20-25 days with maximum temperatures of 15 ºC. Once fermentation is complete, the wine remains in contact with its lees for 2-3 months to develop its characteristic secondary aromas. In the case of Chardonnay, the wine remains in French oak barrels for 3 months, with batonnage (lees being stirred) several times a week.
