Manually performed, into plastic cages of 12-14 kilos, towards the end of March. This system avoids berry damage and preserves them from contamination. At this point, two bunch selections have already been made, the first after flowering and the second when the grapes started to color, culling those that were malformed, defective or lacking of color. Upon arrival at the winery, the third selection of fruit bunches is carried out manually over special tables to separate immature grapes, dry or withered, before proceeding to remove stems. This operation is performed by a machine placed across the opening of the fermentation vessel. After stem removal, grapes are kept 48 hours in cold temperature, namely 7°C. This is to achieve a better tannin extraction. Once proper alcoholic fermentation at 28-30°C begins, the better and sweetest tannins will be put forth. This process takes about 10 to12 days. During fermentation two “Pumping up” procedures are carried out daily, to assist the passing of poliphenols into the wine. Once alcoholic fermentation has been completed, it is poured into casks for malolactic fermentation. Fifty percent of new French oak casks and the other half of one-wine are used for this stage. When malolactic fermentation has been completed and the casks have been cleaned, the wine is set again into the casks for 14-16 months. Racking is done every 3 months. Ageing in casks produces important effects on the wine. Color develops, aroma heightens to become bouquet, clarification is assisted and the tannic expression becomes more rounded. The wine is kept 60 days in a “cold chamber” at very low temperature for stablilization. Then is bottled without filtering, thus preserving as much as possible of grape components. It remains in bottle 12 months until its marketing. When in bottle, the wine rounds off, gaining in bouquet