The grapes were harvested manualy to 20Kg boxes. The blend composition depends on the yelds of each variety in the vineyard. After crushing with full destemming, the grapes go to a small open stainless steel vat, were they macerate under low temperature for 48 hours. The fermentation is slow, under temperature control, with gentle reassemblies.
The Mariposa Wine is made in a natural way, preserving the most of the natural aromas, flavours and natural acidity of the grapes of the Dao region. They are light and fresh, to drink young, but still with a good aging potential, which is a characteristic of the wines of the region. They are modern, but carry the character of Dao region.
In the palate has a nice acidity combined with round tannins, and a long finish.