Harvesting is done at night, thus preserving the maximum aromatic potential and the best organoleptic characteristics of the grape, until it enters the winery. Fermentation takes place in stainless steel tanks, completing in about 15-20 days. After resting for 2 to 3 months and after stabilizing, the wine is then filtered and bottled. Aged on lees for at least 3 months. The lees are the yeasts that die and settle at the bottom of the tanks during the first two weeks after the harvest. After these two weeks; the wine is transferred to other tanks where it remains for about 3 months until it is bottled. In the first two weeks of fermentation the yeasts die (due to the temperatures). The winery team selects the best "lees" that were deposited at the bottom of the tanks and distributes them in the tanks where the wine will rest until it is bottled.