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Grape selection in the plot based on its acidity and sugar content, pressing of whole grapes in a pneumatic press at low pressure and fermentation at 18°C. Subsequently, the different tanks are mixed and clarified and stabilized by cold, in order to prevent precipitation in the bottles. Once stabilized, and after passing all the analytical and tasting controls by the Regulating Council, it is bottled in an inert atmosphere and sterilized. This entire process takes place in 6,000-liter capacity stainless steel tanks. Only the wine is stabilized and bottled as demanded by the market.