Discharge into the hopper, and then destemmed, pressed, cooled and placed in stainless steel tanks.
Cold maceration for 48 hours at 5°C, and then fermentation with selected yeasts at a controlled
temperature between 24° and 26°C, for 10 days. During this process, two daily remontages and one
delestage took place in order to have an even color and structure. Total maceration for 3 weeks.
Then the racking is done, the wine is pump out to another tank to clean it from sediments, which
helps the malolactic fermentation that reduce the acidity to increase the quality of the wine. Then
another racking is done to stabilize the wine, previous bottling.