Picked and transported to the bodega in boxes of 15 kg in order to process the grapes in perfect condition and to be able to avoid oxidisations of the must before beginning fermentation, a second selection is made in the bodega on the table to eliminate the last impurities there may be before vinification. Having separated the seed coat from the grape, the skins are left to macerate with the same must in 500-litre wooden casks in order to gently extract all the phenolic compounds that provide structure, colour and complexity to our wine. Every day and for the two weeks that the must ferments into wine, the skins are stirred in with the must to macerate and extract the best tannins and aromas of red fruits from the skins. Once the alcoholic fermentation is complete, the skins are separated from the wine to fill the French oak barrels where it will remain for around eighteen months before bottling with natural cork gently filtering to remove the marc that may remain. This wine has not been clarified in order to maintain its maximum expression throughout the whole time it is kept in the bottle until its commercialisation, which is twelve months after the bottling process.