After grape harvesting and careful manual selection of grape bunches, the grapes are taken to the cellar in 18-kilo (40-pound) boxes within two hours of being cut from the vine.
In the cellar, only grapes of optimum ripeness are picked from the bunches. The first selection is a manual one and is followed by an automatic one.
The unpressed grapes are placed in a temperature-controlled, stainless-steel vat. There, they are macerated and fermented for between 18 and 22 days. During the process, the temperature never exceeds 25°C (77°F).
The second fermentation is also carried out in stainless-steel vats.
The wine is laid down in French and American oak barrels for final maturing.
The wine stays in the barrels for 6 to 18 months, depending on the product sought: Roble or Crianza.
At the end of this period, the wine is taken from the barrels, clarified, filtered and bottled. The bottles stay in the cellar for at least six months before being sold.