The harvest are performed manually at full phenolic maturity, grapes are gently crushed, the alcoholic fermentation carried out by indigenous yeasts, doses of sulphur, reduced maximum and regulation of temperatures done with the racking. Fermentation times range from 30 to 45 days, with disassembly and pigeages, according to the stages of fermentation. The wine is produced in concrete tanks. The result is rich and fruity wines that reflect the personality of the terroir.