The grapes were completely stalked and lightly pressed in a pneumatic press, selecting only the must which was subsequently cooled and decanted at low temperatures for 24 hours.
The fermentation was carried out in a stainless steel tank with temperature control of about 16ºC for 3 weeks. It aged in stainless steel vats to preserve all the aromas of fresh fruit, followed by a bottle stage of about 6 months.