After the initial process of destemming, the wort is extracted in pneumatic presses and suffers a prior clarification. Then, it is inoculated with selected yeasts and the alcoholic fermentations occurs. Next, it is centrifugated and the constitution of the blend is created, finishing the first part of the process. The second part begins with the addition of the “liquer de tirage”, which is consisted by yeasts, nutrients and sugar. With the addition done, the second alcoholic fermentation happens, this time in autoclaves and the yeasts are ripened for six months. After this time, begins the stabilization and centrifugation. Finally, the “liquer d’expedition” and it is filtrated and bottled.