Grapes are harvested to the best degree of sugar and phenol maturation, delicately destemmed and pressed. Once the fermentation-maceration has begun, in controlled stainless steel tank frequent replenishes and delestages are performed for about seven days to facilitate the extraction of the aromatic and phenolic component from the skins. Subsequently the grinding is done and the wine is terminated for alcoholic and malolactic fermentation. The wine is left to mature in the stainless steel tanks for about 5 months. When this period is completed, the bottling is carried out, followed by refining in the bottle before it begins to be marketed.