Thee grapes with whole grain are introduced in stainless steel tanks, where it is made a cold pre-fermentative maceration to extract all the potential of aromas and color.
Then ferment with yeasts autochthonous at a controlled temperature of 25ºC whith short and soft pumping and a post-fermentative maceration not superior to 3 days.
Natural malolactic fermentation in stainless steel tanks at 21ºC, after which the wine is poured to French oak barrels and American.