The different grape varieties from several vineyards in the estate are vinified separately under strict temperature control, following individual maceration and extraction techniques depending on their different potential. Alcoholic fermentation for 10 days at a maximun temperature of 28ºC. Maceration in contact with the skins for 15 days at 18ºC.
After malolactic fermentation and racking took place coupage.
Ageing is made two years in American oak barrels, followed by at least one years ageing in the bottle.