Once the grapes arrive at the fermenter, they are kept there for three days at a temperature range of 10-12 ºC. During this cold maceration period, the grapes are maintained under an inert atmosphere of CO2. This allows us to obtain the highest quality that the fruit can offer, both in terms of colour and in terms of primary aromas.

Then the alcoholic fermentation begins spontaneously, caused by their own and without the addition of exogenous yeasts. This will highlight the characteristics of our area and its "terroir", respect the vintage and showing the own personality of our wines.

With fermentation, yeasts convert the grape juice sugar into alcohol, a process controlled by a cooling system that keeps the temperature at 26 º C for approximately 15 days. This is followed by some days maceration to gain a greater extraction of colour and to provide wine more structure and volume.
Then the wines suffer a second fermentation during aproximately 2 months, the so-called malolactic fermentation, where malic acid is converted into lactic, much softer and pleasant to the palate. With a proper temperature conditions, the wine maintain a proper structure and colour.

Finally we make a racking by gravity in the same stainless steal tank to obtain a cleaner wine.