Fermentation in stainless steel tanks at temperatures of 25ºC to 28ºC and extraction levels according to the lot and defined by daily tasting by the winemaker. Malolactic fermentation in stainless steel tanks, aging in a percentage of new and used French and American barrels for a variable period of up to 8 months according to the lot, and a percentage in steel tanks to achieve a balance between fruit and touches of wood.