The grapes are processed immediately when they arrive to the cellar. The grapes can be macerated at low temperatures (10-12°C) for 4 to 6 hours and then goes to the press where first and second must is separated, leaving the option of mixing them later in the final blend The juice must is left for decanting at low temperatures (11°C) for 24 to 48 hours. Clean must is separated and is inoculated with selected yeast. The fermentation is carried out for 20 days at controlled temperatures below 15°C in order to develop and preserve the aromas and fresh character of the variety plus their fruit intensity.