In a traditional way using selected yeasts at a controlled temperature of 23°C in stainless steel cooled tanks, in contact with the skins for about 14 days, Addition of overripe grapes left cut on the plants to dehydrate to “govern” the wine and give it structure, alcohol content and extra roundness. Must and over ripe grapes are pumped over for 5 days.

In cement tanks until the wine is fully ripe before further refining in the bottle for about 2 months.