Harvest at night in boxes. Pre-fermentation maceration for 48 hours at low temperature (to obtain more color and varietal aromas without extracting vegetal tannins).

Fermentation at a controlled low temperature (22ºC) in search of greater freshness and frankness of varietal aromas.

After malolactic fermentation, periodic battonage of the fine lees to increase balance and perception of sucrose and fat in the mouth.