The grapes are selected taking into account the plot they come from and their maturation degree, being hand picked. Fermentation at a controlled temperature of 25 ºC – 28 ºC for 5 – 7 days. Post fermentative maceration of 12 – 15 days at 22 ºC in order to completely extract the polyphenols. The wine is then aged in American oak barrels for 24 months, being rounded afterwards in the bottle for at least 12 months.