Climate Our estates located in San Rafael receive pure water from the Diamante River and gentle breezes from a continental climate that determine the exact rythm for the grape ripening. Our vineyards, between 600 and 800 meters above sea level, are benefited by a marked difference in temperatures between day and night which results in a balanced and constant fruit ripening.  
Geology San Rafael, it is characterized by its loamy-sandy-silty soil, with variable depth and well-defined layers of small boulder. The silt presence -more abundant in certain zones of the estate- allows the water to be retained by the soil, interfering with the plant extraction through the roots, thus enabling a deeper root development.
Harvest Manual and machine
Vinification This wine is made in our San Rafael winery, as well as in wineries of associated producers in the different regions where the grapes come from, under the strict control of our oenological team. The harvest of these grapes is carried out with a lower degree of maturity compared to traditional white wines, in this way we achieve a lower concentration of sugar with a fresh and natural acidity, as well as obtain the greatest expression of the typical aromas of these varieties.
Once the grapes are received in the winery, a careful destemming is carried out and immediately, through a cold water exchanger, to lower its temperature, the must is sent to pneumatic presses, the obtained must is encased in stainless steel tanks at a temperature about 8 ° C. In these tanks, the previous overflow is carried out, a process by which the coarse lees obtained from pressing are stripped. After this overflow, the must is obtained in optimal conditions to start its fermentation process.
For fermentation we use selected yeasts and the fermentation temperature is 15 ° C, the average duration of fermentation is 15 days. Once the fermentation process is finished, the wine is left in contact with the fine lees, which until the moment of starting the second stage of making this wine.
The second stage of making this wine consists of clarifying and filtering the wines to finally add natural grape must of the same variety in order to reach the 50-55 grams per liter of sugar that this wine has. Finally, the wine is stabilized and bottled under a pressurized atmosphere of carbon dioxide.

Acidity 6.60g/L
PH 3,3
Residual sugar 56.00g/L