We carry out a thorough selection of clusters and berries, which are cold-macerated for 5 days. Then the grapes are allowed to return to the desired temperature and controlled alcoholic fermentation begins, with yeasts selected for each varietal. During the process, delestages and both open and closed pump-overs are performed to increase the concentration of attributes. Toward the end, Malolactic Fermentation takes place, giving the young wine unique characteristics and complexity. After fermentation, a post-fermentation maceration is performed, which ends based on tasting, separating the wine from the pomace.