Red Wines: The must fermented in stainless steel tanks for 7 days at 30ºC followed by another 6 days of post-fermentation maceration. Finally the wine was barrel aged for 6 months. Chardonnay: Grapes were whole-cluster pressed. Once the must decanted, it fermented in American oak barrels, and remained on its lees for 6 months.

Red Wines: Full body, mouth filling and juicy, balanced acidity and sweetness, velvety tannins and a long lasting after taste. Chardonnay: Fresh and pleasing with good balance and a persistent finish.