The grapes are harvested in accordance with strict monitoring for ripeness and tasting the berries prior to harvest. Once picked, the grapes are transported to the cellar, destemmed, very gently crushed and deposited directly to the fermentation tank. During alcoholic fermentation, the must is controlled daily and temperatures are maintained at 25º–28°C so that the fermentation and extraction is smooth and generates more volume in the palate. Once the alcoholic fermentation is finished, malolactic fermentation occurs spontaneously, seeking greater development of aromas and complexity in the mouth. The final blend is aged with French and American oak in stainless steel tanks and then bottled.
