The grapes are selected and harvested by hand. The process consists of traditional white vinification, but without the addition of sulphur dioxide. Fermentation is activated with specially selected yeasts, which produce little sulfur anhydride, under a controlled temperature of 14°. The process takes place in steel autoclaves for two months, in order to sterilize the product with steam, where 4.5 bars are reached. Bottled after filtration. The packaging, made of clear glass, is decorated with an FSC (Forst Stewardship Council) certified paper label, which supports the use of paper that does not contribute to deforestation. Low environmental impact! Organic vegan