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The destemmed grapes are placed in open stainless steel fermenters with temperature control, where fermentation begins. Daily pump-overs are carried out and after 9 days, they are removed. 

The must pass to the tanks and the skins are manually deposited in the press. We apply little pressure with long periods of extraction. Once the process is complete, we control the temperature in the malolactic, after which we will have the wines prepared for aging in 225-liter French oak barrels of the highest quality.vinos pasan a los depósitos y el hollejo es depositado manualmente en la prensa.