The grapes are harvested manually, with selection of the grapes in the vineyard. Once they reach the winery, part of the grapes are destemmed and begin to ferment in a plastic tank. Later, the rest of the grapes are added with the whole grapes and the tank is sealed to carry out carbonic fermentation for 10 days. After these days, all the grapes are destemmed and macerated for 3 or 4 more days. Once fermentation is complete, they are pressed and left to rest for 2 months in stainless steel tanks. The wine is then aged in jars for 2 more months. The entire process is carried out without added sulphites.