Hand-harvested grapes from our own vineyards which after being selected in the sorting tables, are destemmed and softly crushed prior to macerating for 15-20 hours. Once the sediments are settled, the juice is fermented in small stainless steel tanks at a controlled temperature of 16ºC for 20 to 21 days. Each variety is vinified separately and then blended to produce the distinctive Santiago Ruiz style.