Winery
Fermentation is carried out in small volume tanks, between 300 and 5,000 liters of capacity. Each variety is made separately, and limited editions of a maximum of 2,000 bottles per vintage are obtained from each one. In case of aging the wine, French oak barrels of fine grain and light toast are used.
The winemaking process is focused on obtaining young or lightly aged organic wines that are fresh, light, easy to drink, pleasant and reflect the island and Mediterranean character.