Harvest of each variety separately during the night, the bunches are being harvested by machine, using a grape harvester with a built-in sheller.
Skin-contact maceration of each variety for a maximum of 8 hours at low temperature. Separation of free run must from press must, using only optimal qualities. Light static settling of the musts at low temperatures. Fermentation at low temperature between 15 and 20 ºC.