We carry out a thorough selection of clusters and berries, which are cold-macerated for 5 days. Then, the grapes are allowed to return to the desired temperature and controlled alcoholic fermentation begins, using selected yeasts for each varietal. During the process, delestage and open and closed pump-overs are performed to increase the concentration of attributes. Toward the end, Malolactic Fermentation takes place, giving the young wine unique characteristics and complexity. After fermentation, a post-fermentation maceration is carried out, which concludes based on tasting, separating the wine from the pomace.