Winemaking with indigenous yeasts starting in steel tank with 10 day of skin contact and after in French oak barrels for 60 days. Maturation in large oak barrels for 12 months and in steel tanks for further 12 months. Before the release remains in the bottle for 6 months. Straw Yellow color with orange highlights. The nose starts dirty with vegetable soup hints and must. In the mouth it is almost tannic with a good acidity and freshness. Persistent and astringent final.