With the grapes in the bodega, we make a second selection on our tables, removing the last impurities before separating the seed from the seed coat and pressing them gently to extract the sweetest must and the riper and less green aromas. Alcohol fermentation begins quickly in stainless steel tanks at a temperature of 18° C. When the sugars have been transformed into alcohol, fermentation, the new 500-litre oak barrels are filled, where for twelve months the wood and the oxygen nourish this wine to turn it into a pleasure for the senses. The lees that have fermented the wine are also kept during the ageing, since they pass on all the creaminess and complexity that is later enjoyed in the taste. With a weekly stir to re-suspend and cloud the wine, we ensure that the polysaccharides, fats and amino acids round off the wine during all these months. If malolactic fermentation is carried out, new fermentative aromas appear and a smoother and more pleasant acidity is achieved. It stabilises naturally due to the low temperatures reached during winter. And after a brief filtration, the wine is bottled with natural cork before remaining in the bottle for twelve months before its commercialisation.