Handpicked selectively harvested Syrah grapes. Upon its arrival the grapes went through a 48 hours’ 4 °C cold soak in the winery, in order to extract fruit flavors, color and aroma prior to the beginning of the alcoholic fermentation. of the Syrah grapes fermented on the stems, part as whole clusters and part as separated stems alone, reentered into the fermentation in order to generate elegant, fresh and spicy character and maintain its original fruit flavors and terroir. Fermentations took place in large, open vats in order to optimize the contact period with the grape skins. The entire contact and mixing process was performed by traditional punching down and gravitation processes, entirely avoiding use of pumps and mechanism. Following two weeks’ fermentation, the wine was separated from the grape skins as “free run”, without press, in order to avoid bitterness, tannins and acidity levels that will not meet expectations. Aging in barrels – aging for a period of 11 months on fine lees, in oak barrels from Burgundy, France. The process resulted in maintaining an additional layer of finesse, restraint and elegance accompanied by an exceptional mineral characteristic. The wine was bottled without filtering processes.