First, the clusters are destemmed and the berries are sent to the fermentation tank where a pre-fermentative maceration occurs. Then, selected yeasts are added and the alcoholic fermentation begins with daily pumping over. After that, the wine base is spontaneously clarified, followed by the racking and malolactic fermentation. Next, it is centrifuged and maturated in stainless steel tanks with French and American oak chips. Finally, the stabilization takes place, and it is sweetened before the filtration and bottling.
