The grapes are harvested by the end of September and after destemming
and crushing, they are fermented at a controlled temperature ranging by
24 to 26ºC with repeated pumping over and delestage for 8-10 days. So
only the fruity part of the grapes is extracted, the powerful color and a
limited amount of tannins in order to enhance the freshness and
drinkability. Then the wine is matured only in stainless steel tanks, with
controlled micro-oxygenation until the bottling.