We have made the harvest which this year has been complicated. The vines and the gotims have suffered from some pathologies, such as mildew and ash. Since we are environmentally friendly, we cannot use chemicals to combat them.
Even so, we have managed to make the grapes healthy and that can lead to quality wines.
As always, we have done the harvest by hand, which allows us to better distinguish the drops and prevent them from mixing with grapes or soil. Transport to the cellar is done with small containers to prevent premature pressing.
Once in the cellar, the grapes are placed in cold rooms to prevent premature fermentation.