Fermentation in stainless steel tanks with temperatures from 25 °C to 28 °C and extraction levels determined according to the lot, being evaluated daily by our winemaking team. Malolactic fermentation is carried out in stainless steel tanks, and the wine is stored in a percentage of new and used French and American barrels for 6 months. The different lots are then blended to achieve wines with a good balance between fruit aromas typical of the variety and oak notes.