Before destemming the berries, the bunches are selected manually, thus only raw materials in perfect condition are used. The must is left in contact with the solid parts in the tank at low temperature for about three days. After that, the yeast is added to start the fermentation process. The temperature is controlled throughout the process at around 25ºC. Then, 50% of the wine is put into Franch oak barrels and the other 50%, into American oak barrels and there, it remains for six months. Next, it is stabilized, clarified, filtered and bottled. It ages for at least six months in the cellars of the winery before going to the market.