The grapes are received at the winery, carefully destemmed, and then transferred to stainless steel tanks, where fermentation takes place at controlled temperatures with selected yeasts. During fermentation, pump-overs are performed to enhance the extraction of all the components from the skins, followed by a natural malolactic fermentation combined with a post-fermentation maceration. The result is a typical wine with good structure on the palate and present tannins, offering a long and pleasant finish.