The grapes are harvested in 15-kg boxes and a second selection is made in the bodega on our tables where, once the seed coat and the seed have been separated, they are gently pressed in order to achieve the sweeter and more aromatic must. Alcohol fermentation is undertaken at a controlled temperature of approximately 18° C for two weeks. Once completed, a single French oak barrel is filled leaving 1/6th empty to aid the action of microorganisms that evolve and oxidise the aromas, while the barrel increases the ripened fruit and toasted aromas. The wine is kept at just 15° C in the bodega for twenty-four months and with the vigorous stirring of the bottom of the barrel, with regular tastings in order to appreciate the evolution of the aromas towards more over-ripened notes. To finish, the wine is just stabilised and not filtered.