Harvest by hand during the coldest hours of the day. Coming from a previously selected barracks, the grapes go through a strict second selection before entering the winery. The pressing was done in a pneumatic press and its products were separated. Cold stabling for 6 days without any enzymes. Fermentation temperature: 14ºC-16ºC. Then, the wine remains on its lees and is stirred 1 to 3 times a week. After 3 months, the selected lots were mixed, which are kept on their lees until September, with slight agitations up to 2 times a month.