The grapes are harvested manually in 10 kg boxes during the months of March and April, depending on the variety. They are sent daily to the winery where they are immediately destemmed and processed and then sent to stainless steel tanks where they are kept at 7ºC for a week in a pre-fermentation maceration process. Alcoholic fermentation takes place through the addition of selected yeasts, where the fermentation temperature and pumping-over for tannin extraction and structure vary according to the variety, which is determined by tasting. Malolactic fermentation is carried out in stainless steel tanks and then aged in new and used French oak barrels for up to 16 months.