The grapes arrive to the winery in perfect sanitary condition, with optimum maturation rate. It is stemmed and then the liquid phase of the solids is separated by a pressing process. The liquid obtained is transferred to vessels of 9,000 liters capacity Where a process is carried out with the use of cold and enzymes pectolytic then begins the alcoholic fermentation in stainless steel tanks at temperatures between 15 ° and 17 ° that lasts approximately 15 days. Once the alcoholic fermentation has finished, the wines are racked to other vessels where the clarification and stabilization processes are started to be bottled.