Harvesting is carried out manually, selecting the grapes in the vineyard. Once the harvest arrives at the winery, part of the grapes are destemmed and they start fermenting in plastic containers. After this, the rest of the grapes are added to it, in whole bunches, and the container is sealed for the carbonic maceration, which lasts 10 days. After the 10 days, all grapes are destemmed and they go through maceration for 3 or 4 more days. Once fermentation has concluded, they are pressed and left to stand for 3 months in stainless steel deposits. Its final refinement takes place in clay tinajas, where it is left for 2 more months. The entire process is carried out without added sulphites.