Manual harvest. Selection of bunches and berries. Fermenting and post-fermenting maceration, in small vessels with controlled temperatures oscillating between 25 and 28 ºC, with some punctual maximum of 30 ºC. During the whole fermentation process, pumping up and breaking down is made to keep an even contact between the must and the solid matter. Natural malolactic fermentation. Aging for 12 months in second use French oak barrels (medium toast).