The grapes are selected taking into account the plot they come from and their maturation degree, being hand picked. Fermentation is carried at controlled temperatures of 25 ºC – 28ºC for 5 – 7 days. Post fermentative maceration takes between 12 – 15 days at 22 ºC in order to completely extract the polyphenols. The wine is aged in American (80 %) and French (20 %) oak barrels for 12 months, being rounded in the bottle afterwards for at least 3 months.