Selection of grapes on the plot for their degree of acidity and sugar, pressing whole grapes in a pneumatic press at low pressure and fermented at a temperature of 18 °C. Subsequently, the different deposits are mixed and clarified, and stabilized by cold to avoid precipitation in the bottles. Once stabilized, and after all analytical and tasting controls have been passed by the Regulatory Council, it is bottled in an inert and sterilized atmosphere. This process is carried out in stainless steel tanks with a capacity of 6,000 liters. Only the wine is stabilized and bottled, as the market demands it.