Harvest – By hand. The grapes are placed in small 12kg receptacles when the grapes have reached full maturity and richness. The harvest is performed at dawn, providing coldness to the fermentation.

Winery – The third grape selection takes place on fixed tables, where imperfections of every grape due to dryness, over ripeness, and damaged fruit are removed one-by-one.

Vinification – The selected grapes pass through a mechanical or manual de-stemmer, depending on the type of varietal, and afterwards the grapes pass through a wooden hydraulic press. The pressing is soft and slow, in order to achieve a good extraction of the juice. This juice goes into stainless steel vats, which are in a chamber at 15 degrees centigrade, which is the fermentation temperature Following the fermentation racking is done and the wine remains in stainless steel vats for a period of one year. Bastonages are done periodically in order to be in contact with the wine and its fine lees.

Bottling – A minor filtration is performed before bottling, in order to maintain its cleanliness.