In a vinification process that is much more oxidative than reductive, the grapes are crushed and pressed, selecting the different types of juices according to their tasting and parameters such as pH and turbidity. The musts, statically decanted at low temperature, are fermented at 13°C to 17°C depending on the lot. At the end of fermentation, a percentage of the blend is placed in new and used French and American barrels for a period of 3 months. The other percentage of the blend is kept in stainless steel tanks with lees work to provide greater unctuousness and final roundness.