The process begins with careful attention to the vines themselves and culminates with a rigorous approach to wine making. After frequent controls for maturation during ripening, the vendimia takes place at the moment of maximum maturation.

The grapes are selected by hand, gathered in 15 kg. baskets, after several checks to assure the optimal readiness of the clusters.
In stainless steel cisterns of 12,500 litres, with a controlled temperature of 10 degrees, the prefermenting maceration lasts for 4 days. Later the alcoholic
fermentation, with punching down every 6 hours, and the post fermenting maceration take place, concluding with the malolactic fermentation
in barrels.

The vintage takes place in barrels of naturally dried French Oak with a medium degree of ‘toastiness’ during 36 months. The wine remains in barrel for 12 months, naturally stabilized and with no filtering. The cork is natural.