The grapes are harvested manually. gentle pressing of the grapes, followed by maceration of the must to cold temperatures for a period of 4 days is conducted. Fermentation is carried out in stainless steel barrels at controlled temperatures of 25 ° C, for a period of 10 days. Then, a second maceration is conducted for a period of 20 days. The wine is aged for 6 months in barrels of French and American oak. Finally, the wine is bottled.