The Production of the “BAT’” starts at the beginning of October, with the harvest of the first optimally ripe grapes. The grapes are taken off the stem and pressed. Fermentation is carried out in stainless steel tanks, using only the indigenous yeasts present in the skins of the grapes.This process lasts for approximately 24 hours. Maceration lasts 15 days. This process occurs naturally, without any additives nor sulfites. Decantation occurs naturally. The wine is unfiltered.