First, the bunches are destemmed and the must is extracted in pneumatic presses. After that, a prior clarification occurs and it is followed by a partial alcoholic fermentation. Next, the fortification of the base wine happens as potable ethylic alcohol is added. Following that, the centrifugation begins and, after that, the wine is aged in French oak barrels. The cut is made with different periods of aging. Finally, it is stabilized, filtrated and bottled.