The wine is produced in 500-liter French oak barrels and 2500-liter stainless steel tanks, which allows us to vinify small batches separately, according to their origin, and monitor each one's development.
During maceration, keeping the grapes cold encourages the extraction of color, primary varietal aromas and fine tannins in an aqueous and non-alcoholic solution, all without suffering oxidation.
Little by little the grapes are brought to a temperature where the fermentation process begins. Fermentation completes, depending on the year, after 20-22 days.
Finally, we let the wine gently macerate, looking for a balance between what the wine gains in structure and power versus what it could lose in aroma if the process were overdone.
During this patient fermentation and maceration, the wine continues to gain form and personality naturally, without fanfare or further intervention except to refresh the skins, stirring to enrich the soon-to-be wine, taking care to not inadvertently put a halt to the gestation process.