The bunches are crumbled, and the grapes are gently crushed to do not break the seeds. The juice is sent to the fermentation tanks, and the pre-fermentation maceration begins at low temperatures. The corresponding yeasts are added, and the fermentation process starts at a controlled temperature between 23ºC and 25ºC. It is then discovered that spontaneous clarification, racking, malolactic fermentation, centrifugation, stabilization, and bottling are carried out.