- Grapes selected by parcel to ensure maximum ripeness on harvesting.
- Grapes harvested by hand and by machine.
Selection is made at the unloading bay at both wineries.

• Destemming.
• Rosés made by bleeding after the desired maceration.
• Racking of the must at 5°C.
• Fermentation with selected yeasts (pure cultures).
• Controlled temperature fermentation.
• Racking carefully avoiding oxidation, fining and filtration.