The grapes are picked and brought back to the winery where they are selected and destemmed. Manual selection is then made on a sorting table to remove unripe fruit and extra green residues. The grapes then move to the vats by gravity.
After undergoing a brief cold maceration ( cold soak) the alcoholic fermentation will start naturally for about 7-10 days at a temperature of 28°/30°C. During this period with do very few punch down or pumpover.