The grapes are fermented in a 20,000-kilo stainless steel tank at a controlled temperature between 25 and 27ºC to preserve the fruit that characterises this wine. Remontage is performed every day and delestage twice during maceration. After 12 days in a vat, the grapes are pressed, and malolactic fermentation takes place in a tank. Subsequently, the wine is aged in American oak barrels for one year, during which it acquires its characteristic aromatic balance, fine character and overall expression.