Bocapiedra

The grapes are harvested early, during the cool hours of the morning, and arrive at the winery at 8°C, with temperature carefully controlled. Each grape is double-selected—first in the vineyard, and again upon arrival at the winery. A gentle destemming is carried out, and the grapes are placed into small-capacity stainless steel tanks. The entire maceration process is done manually, using very light punch-downs during fermentation.

We extend the fermentation to 20–30 days to achieve maximum extraction. Once fermentation is complete, the wine is transferred to second- and third-use barrels, where it undergoes malolactic fermentation and is aged for 14 to 15 months. During this aging period, the wine is racked seven times, always during the waning moon.