2016 was an elegant year, with delicate and colorful wines. Mild winter, with little rain, followed by a wet spring through April and May. June came with the necessary heat to balance the grape maturations, that unfolded slowly and steadily. The harvest started in early September with some yield losses.

Fermentation and maceration in stainless-steel vats and, for a small portion, in lagar. After the fermentation with warm maceration for 2 to 3 weeks and controlled temperature of 32ºC. Aging process in French-oak barrels for a year.