Manual harvest. Reception with total destemming and crushing immediately, the grapes are fermented by grape varieties and blends, so that a rigorous selection can be made at an early stage, which will then lead to the “blend”, very traditional of the old world, reveals the art of selecting grapes by plots and the art of selecting wines to then blend. The fermentation is done in stainless steel vats of small capacity, with temperatures around 28 ºC. Gentle and controlled macerations in order to obtain elegant and aromatic wines. Part of the blend ages for 12 months in predominantly French oak, with a small percentage of American wood.