Grape selection taking into account the vineyard’s age and type of soil. Prefermentative maceration at cold temperatures (8ºC – 12ºC) for 4-8 hours in order to get the fullest aromas extraction. Fermentation at a controlled temperature (16ºC) for 10-15 days. The wine is then stirred together with its own lees in order to achieve the characteristic smoothness and persistence of this wine.